Mexican meatballs with guacamole

Mexican meatballs in a spicy tomato sauce and topped with guacamole makes a delicious dinner served with wraps and salad.

  • 1 hr cooking
  • Serves 4
  • Print


Mexican meatballs
  • 2 tablespoon peanut oil
  • 1 medium (150g) brown onion, chopped finely
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli powder
  • 750 gram minced beef
  • 2 x 400g cans tomatoes
  • 425 gram can mexibeans
  • 1/3 cup (80g) sour cream
  • 2 medium (500g) avocados
  • 1 medium (200g) tomato, seeded, chopped finely
  • 1 small (100g) red onion, chopped finely
  • 2 teaspoon lemon juice
  • salt and pepper


Mexican meatballs with guacamole
  • 1
    Heat half the oil in a large, non-stick frying pan; add the onion, garlic and spices; cook, stirring, until onion is soft.
  • 2
    Combine the onion mixture with the mince in a large bowl. Roll tablespoons of mince mixture into balls.
  • 3
    Heat the remaining oil in the same pan and cook the meatballs, in batches, until browned all over; remove from the pan.
  • 4
    Add the undrained crushed tomatoes and undrained mexibeans to the pan; bring to the boil. Reduce the heat and simmer, uncovered, for about 5 minutes or until the mixture has reduced by a quarter. Return the meatballs to the pan; simmer, uncovered, until the meatballs are cooked through.
  • 5
    For the guacamole, mash the avocado flesh with a fork in a medium bowl until it is almost smooth. Add the tomato, onion, juice and salt and pepper to taste; mix well.
  • 6
    Serve the meatballs topped with the avocado mixture and sour cream.


The meatballs and sauce can be made a day ahead. The guacamole is best made close to serving.

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