Bean and Beef Meatballs in Tomato Sauce
For Meatballs:
1x 8 ounce (225 gram) can kidney beans, drained and rinsed, divided
1 pound (500 grams) ground beef
1 red onion, finely diced, divided
3 cloves garlic, finely diced
2 teaspoons chili pepper, finely diced, divided
Pick what type of chili pepper you want to use based on your spice tolerance and adjust the amount accordingly
2 tablespoons cilantro, coarsely chopped
1½ teaspoon cumin
1½ teaspoon salt
½ teaspoon pepper
1½ tablespoons olive oil, divided
For Sauce:
2 cloves garlic, finely diced
1x can 14 ounce (400 gram) diced tomatoes
¼ cup water
1 tablespoon tomato paste
2 tablespoons cilantro, coarsely chopped, plus more for garnish
1 teaspoon cumin
1½ teaspoon salt
½ teaspoon pepper
1 teaspoon sugar
¼ teaspoon beef broth powder
For serving: pita, rice, or noodles
For Meatballs:
Take 2½ ounces (75 grams) of the kidney beans and add them to a large mixing bowl. Set the remaining kidney beans aside for later. Use a fork and coarsely mash the kidney beans in the bowl.
Add the ground beef, half of the red onion, garlic, half of the chili pepper, cilantro, cumin, salt, and pepper to the mixing bowl. Using your hands, mix all of the ingredients together until well blended.
Take a small portion of the meat mixture and form meatballs that are about 1½ inches (3¾ centimeters) in diameter.
Continuing forming meatballs until the meat mixture is used up. Set the meatballs aside.
Set a large pan over medium heat. As the pan is heating up, add half the olive oil. Once the oil is hot, add the meatballs to the outer edges of the pan and add the remaining red onions in the center.
Let the meatballs cook, untouched, until the underside has charred, at least 2 minutes, before turning them. Allow the onions to sauté, occasionally stirring them so they don’t burn.
Allow the meatballs completely cook and the onions to turn golden brown, about 6-8 minutes.
Remove the meatballs and onions from the pan and set aside.
For Sauce:
In the same pan, add the remaining olive oil along with the remaining kidney beans and garlic and sauté for 1-2 minutes, stirring constantly, until the garlic becomes fragrant.
Add the diced tomato, water, tomato paste, remaining chili pepper, cilantro, cumin, salt, pepper, sugar, and beef broth powder, and stir everything together. Let the sauce slowly simmer and thicken for 3-4 minutes.
Add the meatballs and onions back to the pan and mix them into the sauce. Reduce the heat, cover the pan, and let everything simmer for a few minutes to allow for all the flavors to blend.
Taste and adjust seasoning to your preferences.
Garnish with additional cilantro and serve with pita, rice, or noodles.
Enjoy!