1 kg pork and veal mince
2 tsp ground cumin
1 small onion, finely chopped
½ cup chopped fresh coriander
Salt and pepper, to taste
300 g jar medium salsa dip
420 g can salt-reduced tomato soup
Cooked rice, to serve
- Combine mince, cumin, onion, egg and 2 tblsps coriander in a bowl. Season. Roll 2 tblsps mixture into balls.
- Cook meatballs in an oiled, non-stick frying pan, turning frequently, for 5 minutes, or until lightly browned.
- Stir in salsa and soup. Bring to boil. Simmer for 5 minutes.
- Sprinkle with remaining coriander. Serve with rice.