Ingredients:
500 g lean beef mince
½
onion, finely diced
1 cup shortgrain rice
1 packet mild taco seasoning mix
150 mL can light evaporated milk
690 g can condensed tomato soup
3 cups water
2 beef stock cubes
Makes approximately 20
meatballs
Serves 6
Method:
Combine the mince, onion, rice, taco
seasoning and evaporated
milk together in a large bowl.
Form into small meatballs and set
aside.
Place soup, water and stock cubes in a
large, wide-based saucepan.
Stir well and slowly bring to the boil.
Drop in the meatballs, reduce heat and
simmer for 30 minutes, gently shaking or stirring occasionally to prevent
meatballs sticking to pan base.
Serve 2-3 meatballs and sauce on a
plate with crusty bread and steamed seasonal vegetables.
Tips:
This meal could be baked in a large
casserole or roasting pan. Use a moderate oven (180 C) for 30-45 minutes.
Have ready to quickly reheat for times
when you're late home.
These meatballs are great squashed onto
bread for a quick snack.
Nutrition information per serve:
Energy 1120 kJ
Protein 23 g
Fat 4 g
Carbohydrate 35 g
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