Cheese Stuffed Mexican Meatballs
Course
Main Dish
Servings
Prep Time
4
10
Cook Time
10
Servings
Prep Time
4
10
Cook Time
10
Ingredients
500
grams
lean beef mince
1
free-range egg
1
red onion
finely sliced
1
clove
garlic
crushed
1
tbsp
sambal oelek (chilli paste)
1
tsp
ground cumin
1
tsp
ground coriander
1
tsp
ground turmeric
1
tsp
smoked paprika
1
cup
plain corn chips
crushed
1 & 1/2
tbsp
reduced-fat mozzarella cheese
sliced into 12 cubes
1/2
cup
fresh coriander
finely diced
2
cups
baby spinach
1
tbsp
tomato
sliced into wedges
1
Lebanese cucumber
sliced
2
tsp
extra virgin olive oil
2 & 1/2
tbsp
extra light sour cream
Instructions
Preheat the oven to 200c and line a baking tray with baking paper.
In a large mixing bowl, combine mince with egg, onion, garlic, spices, chilli paste, corn chips and fresh coriander.
Divide the mix into 12 even portions.
Take a ball of mince and slightly flatten it, place 1 cube of cheese in the centre, and form the mince around the cheese so it is covered completely.
Place the meatball on a lined baking tray. Repeat this process until all balls are stuffed with cheese.
Place meatballs in the oven for 10 minutes or until cooked through.
While the meatballs are in the oven prepare the salad of baby spinach, tomato and cucumber.
Divide the salad between 4 bowls and drizzle with olive oil.
Place the meatballs on the salad and top with sour cream.
Three meatballs with salad is one serve.
Recipe Notes
One serve is 305 calories
Print Recipe
Cheese Stuffed Mexican Meatballs
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0
Rating:
0
You:
Rate this recipe!
Course
Main Dish
Prep Time
10
Cook Time
10
Servings
Metric
US Imperial
Ingredients
500
grams
lean beef mince
1
free-range egg
1
red onion
finely sliced
1
clove
garlic
crushed
1
tbsp
sambal oelek (chilli paste)
1
tsp
ground cumin
1
tsp
ground coriander
1
tsp
ground turmeric
1
tsp
smoked paprika
1
cup
plain corn chips
crushed
1 & 1/2
tbsp
reduced-fat mozzarella cheese
sliced into 12 cubes
1/2
cup
fresh coriander
finely diced
2
cups
baby spinach
1
tbsp
tomato
sliced into wedges
1
Lebanese cucumber
sliced
2
tsp
extra virgin olive oil
2 & 1/2
tbsp
extra light sour cream
Course
Main Dish
Prep Time
10
Cook Time
10
Servings
Metric
US Imperial
Ingredients
500
grams
lean beef mince
1
free-range egg
1
red onion
finely sliced
1
clove
garlic
crushed
1
tbsp
sambal oelek (chilli paste)
1
tsp
ground cumin
1
tsp
ground coriander
1
tsp
ground turmeric
1
tsp
smoked paprika
1
cup
plain corn chips
crushed
1 & 1/2
tbsp
reduced-fat mozzarella cheese
sliced into 12 cubes
1/2
cup
fresh coriander
finely diced
2
cups
baby spinach
1
tbsp
tomato
sliced into wedges
1
Lebanese cucumber
sliced
2
tsp
extra virgin olive oil
2 & 1/2
tbsp
extra light sour cream
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Preheat the oven to 200c and line a baking tray with baking paper.
In a large mixing bowl, combine mince with egg, onion, garlic, spices, chilli paste, corn chips and fresh coriander.
Divide the mix into 12 even portions.
Take a ball of mince and slightly flatten it, place 1 cube of cheese in the centre, and form the mince around the cheese so it is covered completely.
Place the meatball on a lined baking tray. Repeat this process until all balls are stuffed with cheese.
Place meatballs in the oven for 10 minutes or until cooked through.
While the meatballs are in the oven prepare the salad of baby spinach, tomato and cucumber.
Divide the salad between 4 bowls and drizzle with olive oil.
Place the meatballs on the salad and top with sour cream.
Three meatballs with salad is one serve.
Recipe Notes
One serve is 305 calories