These homemade Mexican meatballs are high in protein, free from gluten and other fillers and bursting with flavour. The tomato sauce is high in the antioxidant lycopene which protects eye health, heart health and brain health. The spices can be increased or decreased to suit your preference.
For the meatballs
250g lean beef mince
1 garlic clove, crushed
Pinch cayenne pepper
½ tsp paprika
4 tbsp ground flaxseed
1 red onion, chopped
1 carrot, grated
2 tbsp coriander
For the sauce
1 red capsicum, seeds removed and diced
4 Roma tomatoes, diced
2 tbsp tomato paste
2 garlic cloves
2 jalapenos, diced
1 tsp cumin
1 tsp olive oil
¼ cup water
Combine all meatball ingredients in a bowl until well mixed.
Roll mixture into balls (about 2 tbsp. per ball) and allow to set in fridge for 30 minutes.
Preheat oven to 180oC and line a baking tray.
Bake in the oven for about 10 minutes, rotate the balls and cook for another 10 minutes or until cooked through.
In the meantime, heat olive oil in a saucepan on medium heat. Add capsicum and garlic and sauté for 2 minutes.
Add the tomatoes, jalapenos and cumin to the pan and cook until they become soft.
Add in the tomato paste and the water and stir until thickened. Transfer the cooked meatballs to the saucepan and toss through the sauce.