The kids will love these Mexican inspired beef meatballs served with traditional rice an beans and a tangy tomato salsa. Perfect if your house loves a Mexican style dinner.

30 Minutes. Mexican food with a twist!

Serves 2 


350g Australian premium beef mince
2 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Garlic powder
2 teaspoon Smokey paprika
5 sprigs Coriander
1 Tomato
1 Red onion
1 Lemon
3/4 cup Long grain rice
1 400g tin Kidney beans

Cook rice & beans
Rinse and drain the beans. Peel and finely dice the onion. Bring a small pot to medium heat with a drizzle of olive oil. Sauté HALF the onion for for 2 minutes. Add the rice and stir well to combine. Add just a pinch of the spice mix, salt and pepper. Add 1.5 cups of hot tap water* and bring to the boil. Reduce to a simmer until water has absorbed. Remove from heat.As soon as the rice is cooked, stir through the beans, a drizzle of olive oil and season with salt and pepper. Cover pot with lid and set aside for 10 minutes.

Prepare rissoles
Thinly slice the coriander stems only. Combine beef mince with the spices, coriander stems, salt and pepper. Make into three 2cm thick rissoles per person. Set aside.

Make salsa
Finely dice the tomato. Roughly chop coriander leaves. Combine in a bowl with remaining onion, juice of HALF the lemon, a drizzle of olive oil, salt and pepper. Set aside.

Cook rissoles
Bring a fry pan to medium to high heat with a drizzle of olive oil. Cook rissoles for 3 minutes each side. Remove from pan and set aside.

To serve
Plate rice and beans with rissoles on top. Finish with salsa.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.
November 17, 2017 by Timothy Ryder
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