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Ingredients
- beef mince 500g
- red onion 1 large, grated
- coriander a small bunch, chopped
- chipotle paste 2 tbsp
- garlic 1 clove, crushed
- chopped tomatoes 2 × 400g tins
- chicken stock 200ml
- soured cream 4 tbsp
- avocado 1, sliced to serve
- orzo cooked to serve
Method
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Step 1
Put the mince, half of both the onion and coriander and 1 tbsp of the chipotle paste in a bowl. Mix together thoroughly and form into 20 small meatballs.
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Step 2
Heat a little olive oil in a pan, add the meatballs and fry until browned all over then scoop out. Add the rest of the grated onion and garlic to the same pan and cook until softened.
Add the rest of the chipotle paste and cook for a minute then tip in the tomatoes and chicken stock.
Simmer for 10-15 minutes until the sauce has thickened before adding back the meatballs and cooking for another 10 minutes.
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Step 3
Serve on orzo with soured cream, some avocado and scattered with the extra coriander.
Nutritional Information
- Kcals 385
- Fat 24.4g
- Carbs 11.8g
- Fibre 3.3g
- Protein 29.7g
- Salt 0.8g
