| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFFinely chop the onion. Mince the garlic.
Heat the oil in a large cast-iron or non-stick pan over a medium heat. Add the meatballs and cook according to the package instructions until browned and cooked through. Remove the meatballs from the pan and set aside.
In the same pan, add the red onion and garlic. Sauté for 2-3 minutes until softened. Sprinkle over the seasoning. Stir well to combine and cook for a further minute. Pour in the tinned tomato and kidney beans. Stir the mixture and let it simmer for approx. 5 minutes before adding the meatballs into the sauce. Cook for a further 5 minutes, or until heated through. Season with salt and pepper.
Serve the meatballs in bowls with the tortilla chips, grated cheese, sour cream, coriander and lime wedges.
