Friday, February 26, 2010

Mexican Meatball Casserole

Mexican Meatball Casserole are a slightly spicy meatball cooked and served in a thick tomato salsa style sauce. Served with rice or mashed potatoes this is a meal that pleases everyone, young and old. In fact this is a recipe that I have cooked for many years - actually since Noel and I first started living together.

Although this isn't an authentic Mexican recipe, it would be hard to fault as a made up recipe due to it's flavours. Best all this is a very easy recipe to make, it can be frozen if you have any leftovers that is.. although that's very rare in our house.

Mexican Meatball Casserole

Serves: 4
Points per serve: 4

500 grams lean beef mince
1 onion, finely diced
1 carrot, peeled and grated
1 zucchini, grated
1/2 teaspoon garlic powder
1/2 teaspoon chilli powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon dried oregano flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons dried parsley flakes
2 tablespoons tomato paste
1 egg white
cooking spray
1 brown onion, diced into large chunks
1 red capsicum, diced into large chunks
1 green capsicum, diced into large chunks
425 gram can diced tomatoes
375 gram jar mild salsa
Preheat oven to 180 degree Celsius.

In a large bowl mix together mince, onion, carrot, zucchini, garlic, chilli, paprika, cumin, oregano, salt, pepper, parsley, tomato paste and egg white. Shape mixture into 12 balls.

Spray a large frying pan with cooking spray and heat over medium. Cook meatballs for 2 minutes each side or until browned all over. Place is large casserole dish. Add onions, capsicum, tomatoes and salsa, stir gently to combine. Cover and cook in oven for 30 - 40 minutes or until sauce has thickened slightly and meatballs cooked through.

(click here for a printable version of this recipe)

1 comment:

DailyChef said...

This looks so hearty and flavorful! And perfect for a cold rainy night. I might make it tonight...if I can get myself to go to the grocery market in this weather!