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Saucy Tex Mex Beef Meatballs with Spanish Rice and Corn Salsa

Tender beef meatballs in DIY enchilada sauce, aromatic Spanish rice and fresh corn salsa come together for this burrito-inspired favourite with a twist!

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Family
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground beef
  • 0.75 cups parboiled rice
  • 80 gr tomato
  • 7 gr cilantro
  • 56 gr corn kernels
  • 56 gr red onion, chopped
  • 1 tbsp mexican seasoning
  • 0.25 cups panko breadcrumbs
  • 0.25 cups monterey jack cheese, shredded
  • 1 tbsp all-purpose flour
  • 1 beef broth concentrate
  • 2 tbsp oil*
  • 0.25 tsp salt*
  • 0.25 tsp salt and pepper*
  • 500 gr ground beef
  • 1.5 cup parboiled rice
  • 160 gr tomato
  • 14 gr cilantro
  • 113 gr corn kernels
  • 113 gr red onion, chopped
  • 2 tbsp mexican seasoning
  • 0.5 cups panko breadcrumbs
  • 0.5 cups monterey jack cheese, shredded
  • 2 tbsp all-purpose flour
  • 2 beef broth concentrates
  • 4 tbsp oil*
  • 0.5 tsp salt*
  • 0.5 tsp salt and pepper*

Instructions

  1. Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut tomato into 1/2-inch pieces. Roughly chop cilantro. Stir together tomato, corn, half the cilantro, a quarter of the onions and 1/2 tbsp oil (dbl for 4ppl) in a medium bowl. Season with salt and pepper. Set aside.
  2. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil, then remaining onions. Cook, stirring often, until softened, 3-4 min. Add rice and half the Mexican seasoning. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4ppl) and bring to a boil. Once boiling, reduce heat low. Cover and cook, until rice is tender and water has absorbed, 15-18 min.
  3. Combine beef, breadcrumbs and 1/4 tsp salt (dbl for 4ppl) in a large bowl. Season with pepper. Divide mixture into 8 equal-sized meatballs (16 for 4ppl). Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven until golden and cooked through, 8-10 min.**
  4. While meatballs roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl) and sprinkle over the flour. Whisk until a paste forms. Add remaining Mexican seasoning, broth concentrate and 3/4 cup water (dbl for 4ppl). Bring to a boil, then reduce heat to medium-low. Cook, stirring often, until slightly thickened, 5-7 min. Season with pepper.
  5. When meatballs are done, add to the pan with sauce and toss to coat. Fluff rice with a fork. Stir in remaining cilantro and season with salt. Divide rice between plates. Top with meatballs, sauce and corn salsa. Sprinkle cheese over meatballs.