• sandrabrandalise


COOKBOOK: Mag Recipe

Just when you thought there couldn’t be any further varieties on meatballs! Here’s one you will love! Having a Mexican theme to your dinner party? Add these little beauties to the dinner table and your guest will probably leave the tacos to the side



Serves 4-6

1 1/2 cup of rice (long grain)

1 1/2 cup of tomato juice

1 1/2 cup chicken stock

1 tablespoon sweet chilli sauce

Salt (optional)

1 cup chopped parsley (leave half cup for the meatballs)


3-4 tablespoons of olive oil for frying

1 tablespoon extra

2 onions, chopped

4 cloves garlic, chopped

40g mexican spices (taco seasoning)

800g veal & pork mince

1/3 cup breadcrumbs

1 egg, lightly beaten

1/2 cup of parsley, chopped

To make meatballs, add extra tablespoon of olive oil and fry the garlic for half a minute. Add the onion and fry until onion is just soft. Add mexican seasoning.

In a deep bowl add the mince meat. Add half the onion mixture and combine well. Add the parsley and breadcrumbs. Add beaten egg and mix well.

Take a tablespoon of mince mixture and roll into a ball shape. Repeat. Refrigerate meatballs for 10-15mins.

In a frying pan, add the 3-4 tablespoons of olive oil which should cover the base. Fry meatballs approx 1 min on each side (count four sides and keep circulating the meatballs until all have been cooked well ), remove and set aside.

In a deep pot, add the rest of the onion mixture, add the rice and stir until all the grains are moist. Add stock in batches and stir at all times. Add sweet chilli sauce and tomato juice. Keep stirring. Add salt (optional) and keep stirring. Add the remainder of the parsley. Cooking time for the rice should be as per package instructions.

Place some rice in a serving plate and top it with 2 meatballs. Ready to serve.

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