These easy Mexican meatballs are a great way to use up those breadcrumbs in the freezer and with carrots hidden inside it's a great way to get your kids eating veggies.
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- 2 cups brown rice
- 500g beef mince
- 1 can lentils, drained
- 1 teaspoon salt
- pepper, to taste
- 2 teaspoons dried oregano (optional)
- ½ bunch spring onions, chopped
- 1 egg, beaten
- ½ cup breadcrumbs
- 3 cloves garlic, crushed or 1 ½ teaspoons crushed garlic
- 3 tablespoons oil
- 1 onion, finely chopped
- 3 carrots, grated
- 1-2 tablespoons paprika
- 1 teaspoon cayenne pepper or chilli powder (optional)
- 2-3 teaspoons cumin
- 1 ½ cups water
- 1 can chopped tomatoes
- 2 cups frozen peas
- ½ cup cheese to serve
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- Cook rice according to the instructions on the packet.
- In a large bowl mix the beef mince with the lentils, salt, pepper, dried oregano, spring onions, egg, bread crumbs and one clove of garlic.
- Use your hands to roll the mince mixture into golf ball-sized balls. In a large frying pan, heat 2 tablespoons of oil on a medium to high heat.
- Place the meatballs in the frying pan, and cook for about 5 minutes on each side, until they are lightly browned.
- Remove the meatballs from the frying pan and set aside.
- In the same frying pan, heat 1 tablespoon of oil and then add the onion and cook for approximately 5 minutes or until soft and clear.
- Then add the remaining garlic, carrots, paprika, cayenne pepper and cumin. Mix well and cook for 2 minutes.
- Add in the water, chopped tomatoes and frozen peas. Mix well and bring it to boil uncovered on a high heat.
- Once the liquid is boiling add the meatballs to the sauce and then reduce the heat to low.
- Cover the frying pan with a lid (or use tin foil if you don’t have a lid) and let the mixture simmer for approximately 15 minutes, until the meatballs are cooked.
- To serve, divide the rice between bowls and top with the meatballs, sauce and cheese
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