Mexican Meatballs

6 votes

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.

50 Minutes

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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


  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
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