Meatballs Bowl with Spiced Tomato Sauce and Rice

• 150 g Long-grain white rice
• 1 ½ tsp Fine sea salt
• 300 g Minced beef
• 1 Egg
• 35 g Breadcrumbs
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 ½ tsp Ground cumin
• 1 tsp Smoked paprika
• 400 g Canned chopped tomatoes
• 150 ml Water
• 240 g Canned black beans
• 150 g Sweet corn kernels
• 1 Lime
• 10 g Fresh coriander

1. Cook the rice in a large pot of salted boiling water until tender, 10–12 minutes. Drain well and cover to keep warm.
2. In a mixing bowl, combine the minced beef, egg, breadcrumbs, 0.5 tsp of the salt and the black pepper. Mix gently until just combined, then roll into 10–12 small meatballs.
3. Heat the olive oil in a large frying pan over medium-high heat. Brown the meatballs all over for 4–6 minutes; they do not need to be cooked through yet.
4. Reduce the heat to medium and add the onion, cooking for 4–5 minutes until softened. Add the garlic, cumin and smoked paprika and cook for 1 minute until fragrant.
5. Pour in the chopped tomatoes and water, then bring to a gentle simmer. Return the meatballs to the pan, cover loosely and simmer for 12–15 minutes until the meatballs are cooked through and the sauce has thickened slightly.
6. Rinse and drain the black beans, then stir them into the sauce with the sweetcorn. Simmer for 3–4 minutes until everything is hot, then taste and season with the remaining salt if needed.
7. Halve the lime and squeeze some juice into the sauce to brighten it. Divide the rice between two bowls, spoon over the meatballs and sauce, then finish with the coriander and extra lime to serve.

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