Mexican Meatballs

Method

1. Cook rice according to the instructions on the packet.
2. 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.
3. 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.
4. Place the meatballs in the frying pan, and cook for about 5 minutes on each side, until they are lightly browned.
5. Remove the meatballs from the frying pan and set aside.
6. 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.
7. Then add the remaining garlic, carrots, paprika, cayenne pepper and cumin. Mix well and cook for 2 minutes.
8. Add in the water, chopped tomatoes and frozen peas. Mix well and bring it to boil uncovered on a high heat.
9. Once the liquid is boiling add the meatballs to the sauce and then reduce the heat to low.
10. 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.
11. To serve, divide the rice between bowls and top with the meatballs, sauce and cheese