Beef and rice meatballs in a spicy and vibrant Mexican sauce.
Spoon the Flavour Shot and onion into a pan, cook on a medium heat for 3-4 minutes. Add the pepper, cook for a further 2 minutes, then add the chopped tomatoes, tomato purée, kidney beans and water, stir and bring to the boil. Reduce the heat and simmer for 10 minutes.
Place the beef mince in a large bowl, add the rice and egg and season. Mix well and roll into 20 golf ball sized meatballs.
Place the meatballs into the sauce, cover and bring to the boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. Season to taste.