Mexican Beef Meatballs & Speckled Rice

• Meanwhile, thinly slice tomato into wedges. 
Chop broccoli (including stalk!) into small 
florets. 

• In a medium bowl, combine beef mince, fine 
breadcrumbs, the egg, Tex-Mex spice blend 
and a pinch of salt.
• Using damp hands, roll heaped spoonfuls 
of beef mixture into small meatballs
(4-5 per person). Transfer to a plate. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook meatballs, turning, until browned and 
cooked through, 8-10 minutes (cook in batches 
if your pan is getting crowded).

• While the meatballs are cooking, add broccoli
and a splash of water to a microwave-safe bowl, 
then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 
2-4 minutes.
• Drain broccoli, then return to the bowl and cover 
to keep warm.