Mexican Meatball Casserole

Mexican Meatball Casserole are a slightly spicy meatball cooked and served in a thick tomato salsa style sauce. Served with rice or mashed potatoes this is a meal that pleases everyone, young and old. In fact this is a recipe that I have cooked for many years - actually since Noel and I first started living together.

Although this isn't an authentic Mexican recipe, it would be hard to fault as a made up recipe due to it's flavours. Best all this is a very easy recipe to make, it can be frozen if you have any leftovers that is.. although that's very rare in our house.

Mexican Meatball Casserole

Serves: 4

Points per serve: 4

500 grams lean beef mince

1 onion, finely diced

1 carrot, peeled and grated

1 zucchini, grated

1/2 teaspoon garlic powder

1/2 teaspoon chilli powder

1/2 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon dried oregano flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons dried parsley flakes

2 tablespoons tomato paste

1 egg white

cooking spray

1 brown onion, diced into large chunks

1 red capsicum, diced into large chunks

1 green capsicum, diced into large chunks

425 gram can diced tomatoes

375 gram jar mild salsa

Preheat oven to 180 degree Celsius.

In a large bowl mix together mince, onion, carrot, zucchini, garlic, chilli, paprika, cumin, oregano, salt, pepper, parsley, tomato paste and egg white. Shape mixture into 12 balls.

Spray a large frying pan with cooking spray and heat over medium. Cook meatballs for 2 minutes each side or until browned all over. Place is large casserole dish. Add onions, capsicum, tomatoes and salsa, stir gently to combine. Cover and cook in oven for 30 - 40 minutes or until sauce has thickened slightly and meatballs cooked through.

(click here for a printable version of this recipe)