Finally, I’m blogging about something savoury. After a crazy week of baking sweet delights I thought I should write about something with a little less sugar!! (Not that there is anything wrong with eating sugar in particular – just in moderation )
I’m always up for a twist on a classic dish and the cover recipe on the April Australian Good Taste magazine certainly got my attention. It’s a fusion of Mexican (probably more TexMex!) flavours with an Italian format. I served mine with tortillas as suggested, but i think it would be just as good, if not better, served on spaghetti or rice.
Mexican Meatballs Serves 6
In a large bowl combine Ikg lean beef mince, a finely chopped red onion, 1/3C finely chopped coriander, 1 egg & 1Tbsp taco seasoning and mix thoroughly. Roll mixture into balls, using 1Tbsp for each. Heat 1Tbsp olive oil in a large non-stick frying pan over medium-high heat and cook meatballs in 3 batches until golden brown.
Lower the heat to medium and add another 1Tbsp olive oil. Add 1 finely diced red capsicum & 3 crushed garlic cloves and cook, stirring, for 5 minutes or until soft. Add 1Tbsp taco seasoning and cook, stirring, for 1 minute or until aromatic. Stir in an 800g can diced tomatoes and simmer, stirring occasionally, for 5 minutes. Add the meatballs and simmer for 5 minutes until sauce thickens slightly and meatballs are heated through.
To make guacamole, use a fork to mash 2 ripe avocado in a bowl. Stir through 4Tbsp low fat sour cream, 1 diced tomato, 1/2 finely diced red onion & 2Tbsp lime juice. Season with salt & pepper.
Serve meatballs in a large bowl topped with guacamole, more light sour cream, cheese and coriander sprigs & use to fill tortillas. Alternatively, serve on top of spaghetti or rice.
Why Should I Eat That?
According to the magazine the nutritional information is as follows, keeping in mind that I doubled the Guacamole recipe & that the breakdown doesn’t include what you choose to serve it with, being spaghetti, rice or tortillas, it only includes the meatballs, sauce, guacamole and sour cream.
(per serve – serves 6): 39g protein, 21g fat (6g saturated fat), 4.5g carbohydrates, 2g dietary fibre, 1490kJ (355 Calories)
According to my calculations this recipe also contains around 2.5 serves of vegetables in every serving, getting you halfway to the 5 serves a day goal that is recommended. Go here for more information.