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🍽️ Mexican-style meatballs with beans

573 kcal · 30 min · 4 servings

Ingredients

• 400 g white beans (can)
• 250 g kidney beans (can)
• 1 shallot
• 1 clove garlic
• olive oil
• 500 g chopped tomatoes
• salt
• pepper (from the mill)
• 1 red chili pepper
• 600 g ground beef
• 1 egg
• 6 tbsp breadcrumbs

Instructions

1. 1. Pour the beans into a sieve.
2. 2. Rinse the beans briefly with cold water.
3. 3. Let the beans drain well.
4. 4. Peel the shallot.
5. 5. Peel the garlic.
6. 6. Chop the shallot and garlic finely.
7. 7. Heat 2 tablespoons of oil in a pot.
8. 8. Sauté the chopped vegetables briefly in the oil.
9. 9. Cook the vegetables until soft.
10. 10. Add the chopped tomatoes to the pot.
11. 11. Add the drained beans to the pot.
12. 12. Season the mixture with salt.
13. 13. Season the mixture with pepper.
14. 14. Let the mixture simmer over medium heat.
15. 15. Cook the bean mixture for about 10 minutes.
16. 16. Wash the chili.
17. 17. Cut the chili in half lengthwise.
18. 18. Remove the seeds from the chili.
19. 19. Chop the chili finely.
20. 20. Add the chopped chili to a bowl.
21. 21. Add the minced meat to the bowl.
22. 22. Add the egg to the bowl.
23. 23. Add the breadcrumbs to the bowl.
24. 24. Season the meat mixture with salt.
25. 25. Season the meat mixture with pepper.
26. 26. Mix all ingredients to form a dough.
27. 27. Shape 8 flat, round meatballs from the dough.
28. 28. Heat 2 tablespoons of oil in a hot pan.
29. 29. Fry the meatballs in the pan.
30. 30. Fry the meatballs until golden brown on both sides.
31. 31. Reduce the heat of the pan.
32. 32. Let the meatballs cook through.
33. 33. Serve the meatballs together with the beans.
34. 34. Garnish the meatballs with taco chips if you like.

Nutrition per serving

• kcal: 573
• Protein: 43 g · Fett/Fat: 31 g · Carbs: 30 g