The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
One-pan Mexican meatballs
Beefy meatballs infused with Mexican spices, sizzled with peppers and onions and simmered in a smoky tomato sauce with black beans. Scatter on some zesty salsa and it’s a fiesta in a frying pan. Go on, pop it in the box – your taste buds will have a ball!
SWK: High protein
Plants 6
SWK: High fibre
one pot
Serving size
Ingredients
- 3 onion
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 handful of fresh coriander
- 1 unwaxed lime
- 460g black beans (Rehydrated black beans, water, salt.)
- 2 pepper
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 500g beef mince (5% fat or less)
- 400g passata (tomatoes, salt, citric acid)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 375
Protein: 37g
Carbs: 48g
Fat: 7.9g
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 onion
- 1 pepper
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 250g beef mince (5% fat or less)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 230g black beans (Rehydrated black beans, water, salt.)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 394
Protein: 38g
Carbs: 52g
Fat: 8.6g
One-pan Mexican meatballs
Beefy meatballs infused with Mexican spices, sizzled with peppers and onions and simmered in a smoky tomato sauce with black beans. Scatter on some zesty salsa and it’s a fiesta in a frying pan. Go on, pop it in the box – your taste buds will have a ball!
Cook time:
35 mins
Cuisine:
Mexican
Food group:
Beef
Cooking Instructions
Before you start
- 1x ovenproof frying pan
- 2x mixing bowls
Slice, spice & shape
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Peel and thinly slice the onions, and deseed and thinly slice the peppers.
- In a bowl, combine half the spice mix with the mince. Lightly season and, using your hands, shape into 10 even-sized balls (20 for 4 portions).
Sizzle your meatballs
- Spritz a large ovenproof non-stick frying pan with cooking spray and put it over a medium heat. Fry three-quarters of the onions, all the peppers and the meatballs for 5-7 mins.
Bake the beans
- Scatter the remaining spice mix into the pan and crumble in the stock. Pour in the black beans and their water along with the passata, then add 100ml water (150ml for 4 portions).
- Stir well and bring to a simmer, then transfer to the oven and bake for 10-12 mins (12-14 mins for 4 portions).
Itʼs salsa time!
- Meanwhile, halve the tomatoes, finely chop the coriander, and zest the lime.
- In a bowl, combine the remaining onions with the tomatoes, coriander and zest. Squeeze in the lime juice (to taste), mix well and lightly season to taste with salt.
Finish & serve
- Top the meatballs and beans with the salsa to serve.