Kids love anything with mince and we wanted to make a meal to have for a couple of nights, or one that would freeze well and this recipe is perfect for both.   It’s great with hidden veg, as the kids never know and you can add as much or little chilli you like. Enjoy!

Related recipes: mexican spice mix, vegetable stock paste

 

September 20, 2019
  • 5m
  • 30m
  • 35m

Ingredients

  • 1 brown onion
  • 1 garlic clove
  • 1 tbsp. vegetable stock paste
  • 1 tsp. mexican spice mix
  • 1 egg
  • 70 g breadcrumbs
  • 1 kg lean mince
  • 1 green capsicum
  • 1 red capsicum
  • 1 carrot
  • 1 zucchini
  • 4 mushroom
  • 1 tbsp. mixed herbs
  • 1 tin corn
  • 2 tin crushed tomatoes
  • pasta of choice (spaghetti, spirals, penne etc) or rice

Instructions

Thermal Cooking Method

  1. Cut onion into quarters, peel garlic and place them into mixing jug and blitz 3 seconds/speed 7. Then cook for 3 minutes/highest temp/speed 2 (use a small dollop of butter or 1 tbsp. of water while cooking to prevent burning).
  2. Add vegetable stock paste, spice mix, egg, breadcrumbs and mince and mix 30-40 seconds/speed 3/reverse. You might need to use a spatula to help push the mince around.
  3. TIP: You could also add some chilli powder to the mince too, if you like things spicy.
  4. Roll the mixture into meatballs about the size of golf balls and place them into your steaming trays. You will need both trays.
  5. Boil the kettle and add approx. 1 ltr boiling hot water to jug and cook your meatballs for 20 minutes/highest temp/speed 2.
  6. Once the 20 minutes are up, check that your meatballs are cooked, if so tip out the water and make the sauce. Otherwise, cook for a further 5-10 minutes and check again. It will depend on how big you have made your meatballs to how long it takes. So keep cooking until they are all done. Once they are done, put them in an insulated bowl to keep warm.
  7. Now let's make the sauce by putting both capsicums, carrot, zucchini, mushrooms and mixed herbs into your mixing jug and chop, 6 seconds/speed 5.
  8. Drain and add corn and crushed tomatoes and cook 15 minutes/100ºC/speed 3. Once the timer is up, check this is cooked enough so the vegetables are soft. If so, tip the mixture over your meatballs, if not, cook for a further 5 minutes/100ºC/speed 3.
  9. Let the sauce soak into your meatballs (in the insulated bowl) while you cook your pasta or rice.
  10. Serve with sour cream, guacamole, grated cheese and enjoy.

Traditional Cooking Method

  1. Start off by making your meatballs - finely dice the onion and garlic then add all remaining meatball ingredients into a bowl and mix until well combined.
  2. In a large frying pan, heat olive oil over a medium/high heat. Then roll golf ball sized meatballs and place these into the pan and cook through. Once cooked set aside in an insulated bowl to keep warm.
  3. While the meatballs are cooking, make the sauce by finely dicing the capsicums, zucchini and mushrooms. Add these to the pan along with the mixed herbs, drained corn and crushed tomatoes and cook for 15 minutes until the vegetables are soft.
  4. Tip the sauce mixture over your meatballs in the insulated bowl to soak in and keep warm, while you cook your pasta or rice.
  5. Serve with sour cream, guacamole, grated cheese and enjoy.
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