Mexi Balls

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.

Ingredients:
500 g lean beef mince
1/2 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

Nutrition information per serve:
Energy 1120 kJ
Protein 23 g
Fat 4 g
Carbohydrate 35 g