PREP TIME 10 minutes
COOK TIME 30 minutes
500g beef mince
1 packet Old El Paso crispy chicken spice mix
1 tsp Tasman sea salt
1 carrot, diced
2 cloves garlic, dices
1 shallot, diced
1 tin Old El Paso black beans
4 cups tomato passata
Preheat oven to 180ºC. Add beef mince, crispy chicken spice mix and a pinch of salt into a bowl and mix together well until fully combined before rolling into even sized meatballs.
Place meatballs into an oiled pan and leave until coloured on the outside before removing from pan and adding carrot, garlic and shallots and leaving to cook for approx 2-3 minutes.
After approx 2-3 minutes, add tomato passata and black beans and stir together well before stirring in meatballs and bringing it to a boil.
Once at a boil, place pan into oven for approx 20 minutes until meatballs are cooked through before serving.