Family favourite peppers plus store cupboard kidney beans and sweetcorn make this all-in-one meatball dish simple, colourful and substantial. Served simply with rice, but it would also be good with jacket potatoes or scooped into warm wraps.
of your reference intake. Typical energy values per 100g: 523kj/125kcal
Cook: 10 Mins (hands on) + 25 Mins (hands off)
Serves: 4
Ingredients
½ pack Full Flavoured 24 Beef Meatballs (12 meatballs)
2 tbsp Cook by Asda Cajun seasoning
1 red onion, cut into wedges, then wedges halved
2 peppers, deseeded and cut into bite-size chunks (we used red and orange)
1 tbsp olive oil
2 x 400g tins Asda red kidney beans in water, drained and rinsed
198g tin Naturally Sweet Sweetcorn in Water
2 x 250g Wholegrain Micro Rice
1 lime, zested then cut into wedges
250g Asda Fat Free Greek Style Yogurt
Method
Heat the oven to 220C/200C fan/gas 7 and put the meatballs into a large roasting tin.
Add half the Cajun seasoning and roll around the meatballs in it until all are coated. Add the onion, peppers, remaining seasoning and olive oil to the tin and toss lightly to mix.
Put the tin in the oven, lower the heat to 200C/180C fan/gas 6 and roast for 20 minutes until the meatballs are nicely browned.
Tip the whole contents of the sweetcorn can, liquid and all, into the tin with the kidney beans and stir through the roasted meatballs and veg. Cook for another 5 minutes until everything is piping hot, and meatballs cooked through.
Meanwhile microwave the rice following pack instructions. Stir the lime zest through the yogurt. Divide rice between plates then scoop the Mexican meatballs on top. Serve with lots of yogurt for cooling, and lime wedges for squeezing over.
Tip: Freeze the rest of the meatballs to make this recipe for another day!
