20-Minute Zesty Mexican Beef Meatballs

Trade the boring taco kit for a high-protein powerhouse. These Mexican beef meatballs use premium Aussie beef to deliver a zesty, clean-eating dinner that hits the table faster than a delivery driver can get to your door.

Butcher’s Tip: The secret to a meatball that doesn’t feel like a rubber ball is the fat content. At Woods, we recommend an 80/20 lean-to-fat ratio. That fat renders down into the sauce, keeping the meat tender while providing a rich mouthfeel you simply won’t get from watery, supermarket ‘extra lean’ packs.

• Serves: 4

• Prep time: 10 mins | Cook time: 20 mins

Ingredients

• 500g Woods Butchery Premium Beef Mince (80/20)

• 1 small brown onion, finely diced

• 2 cloves garlic, minced

• 1 can (400g) crushed tomatoes

• 1 tbsp taco spice mix (cumin, paprika, chilli powder)

• 1/2 cup breadcrumbs (or almond meal for GF)

• 1 egg, lightly beaten

• 1/2 cup beef stock

• 1 tsp sugar (to balance the acidity of the tomatoes)

• Fresh coriander and lime wedges to serve

Method

1. Prep the Meatballs: In a large bowl, combine the beef mince, taco spices, breadcrumbs, and egg. Roll into golf-ball-sized rounds (makes approx. 16-20 meatballs).

2. Sear: Heat a splash of oil in a large frypan over medium-high heat. Brown the meatballs for 5-6 minutes, turning occasionally until golden. Remove meatballs from the pan and set aside.

3. The Sauce: In the same pan, add the diced onion. Cook for 3 minutes until translucent, then add the garlic for 1 minute until fragrant.

4. Simmer: Pour in the crushed tomatoes, beef stock, and sugar. Stir to combine, then return the meatballs to the pan.

5. Finish: Reduce heat to medium-low and simmer for 10–12 minutes until the sauce has thickened and the meatballs are cooked through.

6. Serve: Garnish with plenty of fresh coriander and a squeeze of lime. Serve over steamed rice or with warm tortillas.

Other mince products