Smoky Mexican meatball stew

A simple spicy meatball recipe that makes a great alternative to beef chilli Ingredients: 1½ tbsp olive oil 1 large onion, finely chopped 400g beef mince 50g fresh white breadcrumbs 1 tsp each ground cumin and coriander 1½ tbsp chipotle paste 200g basmati rice 400g can chopped tomatoes 400g can kidney beans, drained and rinsed small handful coriander, to serve Method: 1. Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan. 2. Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over. 3. Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice. Source: Good Food