Recipes

Mexican Magic Mince balls with fiery tomato and chipotle sauce

Prep: 15 (mins)
Cooking: 25 (mins)
Feeds: 2

Who doesn’t love a meatball –  these Magic Mince balls are the non-meat take on an old favourite. They add a bit of spice to the occasion but not too much so if you are feeling super spicey, add some more!

Method

Roll Magic Mince into balls approx. 5cm diameter and set aside. Heat a little olive oil in a medium sized, lidded pot on medium heat, add the onion, and place the lid on, stirring occasionally until the onion is softened and starting to take on colour, remove the lid, add the garlic, cumin and oregano and cook for a further 2 minutes, before adding the passata, sugar and chipotle. Simmer for 20 minutes to thicken, stirring occasionally. Taste to see if salt and pepper is required.

Heat a frying pan to medium heat and cook the Magic Mince balls in a little olive oil until golden brown all over. Once cooked, combine the Magic Mince balls and spicy tomato sauce to your drained pasta and toss to coat all over. Serve with a generous sprinkle of fresh coriander.

Ingredients

  • 300g Food Nation Mexican Corn & Capsicum Magic Mince
  • Olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 jar of tomato passata (680g) or 2 tins of chopped tomatoes (400g x 2)
  • 1/2 tsp sugar
  • 1 Tbsp chipotle in adobo sauce to taste
  • salt and freshly ground black pepper to taste
  • Pasta of your choice, cooked as per packet instructions
  • Fresh chopped coriander to serve