Mexican dish with meatballs
Mexican meatballs with white cheese and nut rice.
Mexican dish with meatballs, bell peppers, and corn. Verstegen's new ground meat mixes are made with 100% natural ingredients. Now even more flavor! The pure taste of this improved recipe is entirely determined by natural ingredients.
Preparation
Cook the (nut) rice according to the package directions. Slice the bell pepper into strips. Drain the corn and black beans. Finely chop the red onion. Crumble the white cheese.
Mix the half-and-half ground meat with the egg and the Mexican Meat Mix. Roll into balls of about 30 grams (the size of a ping-pong ball).
Heat the olive oil in a skillet. Add the meatballs and brown them all over over medium heat.
Add the bell pepper and red onion and stir-fry for 3 to 4 minutes.
Deglaze the dish with the strained tomatoes. Add the ground cumin, corn, and black beans. Simmer for 2 to 3 minutes. Season with black pepper and/or sea salt to taste.
Divide the (nut) rice among plates and spoon the sauce, meatballs, and vegetables over it. Garnish with crumbled white cheese.
Ingredients
- 500 g half-om-halfgehakt
- 1 groene paprika
- 150 g mais (blik)
- 200 g zwarte bonen (blik)
- 500 g gezeefde tomaten (pakje)
- 75 g witte kaas
- 300 g (noten)rijst
- 1 ei
- 1 rode ui
- 1 zakje Mix voor Gehakt - Mexicaans
- 1 tl Komijnzaad gemalen
- 2 el olijfolie
- Zwarte peper, naar smaak
- Zeezout, naar smaak
