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Meatballs in a spicy black bean sauce



  • 400 g beef mince
  • ½  onion, finely chopped
  • ½ cup breadcrumbs
  • 2 tbsp coriander, chopped
  • 1  egg, beaten
  • 1 tsp olive oil
  • 1  red onion, finely chopped
  • 1 clove garlic, crushed
  • 2  red capsicum, deseeded, diced
  • 2 celery sticks, finely chopped
  • 1 tbsp tomato paste, reduced-salt
  • ¼ tsp chilli flakes
  • 400 g Black Beans , drained
  • 400g Mexican Style Tomatoes
  • 2 cups brown rice, cooked
  • 300g green beans, sliced, steamed
  •  fresh coriander, extra for garnish


  1. Put mince, onion, breadcrumbs and coriander into a mixing bowl and season with pepper. Mix in beaten egg to bind the mixture together
  2. Roll into 16 small balls (having wet hands is easier). Place meatballs on a tray and refrigerate for 10 minutes
  3. Heat oil in a lidded frying pan. Brown meatballs over a high heat. Remove from pan and set aside
  4. Reduce the pan heat. Add onion, garlic, red capsicum and celery. Cook over a low heat until vegetables soften. Add chilli flakes and stir in tomato paste
  5. Add Wattie’s Black Beans. Pour over Wattie’s Mexican Style Tomatoes. Bring sauce to the boil. Add browned meatballs. Reduce heat. Cover. Simmer for 30 minutes until meatballs are cooked
  6. Serve over cooked brown rice and garnish with fresh coriander leaves. Serve with steamed green beans
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