Chilli con carne meatballs
We've put a fun twist on the classic chille con carne with the addition of hearty meatballs. Try serving this delicious Mexican-spiced casserole over freshly steamed rice for an easy family dinner.
- 20 mins preparation
- 30 mins cooking
- 10 mins marinating
- Serves 4
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Ingredients
Chilli con carne meatballs
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 500 gram pork and veal mince
- 1/2 cup breadcrumbs
- 1 egg, whisked
- 2 tablespoon chopped coriander leaves, plus extra to serve
- 1 red capsicum, seeded, diced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 2 cup beef stock
- 400 gram can tomato puree
- 400 gram can red kidney beans, rinsed, drained
- 1 cup frozen corn kernels
- steamed rice, to serve
- greek yoghurt, to serve
- lime wedges, to serve
- coriander sprigs, to serve
Method
Chilli con carne meatballs
- 1In a large heavy based saucepan heat half oil on medium. Saute onion and garlic 4-5 minutes until tender and golden.
- 2Line an oven tray with baking paper. In a large bowl combine mince, breadcrumbs, egg, coriander and 1 tablespoon of onion mixture. Season and mix well. Shape tablespoons of mixture into balls and place on tray. Chill 10 minutes.
- 3In same pan, cook capsicum and remaining onion 2 minutes. Stir in spices and cook 1 minute, stirring, Mix in tomato paste and cook 1 minute more. Transfer to a plate. Remove from pan and set aside.
- 4In same pan heat remaining oil on high. Cook meatballs 4-5 minutes, turning on all sides until evenly browned.
- 5Return onion mixture to pan with stock, tomato puree, beans and corn. Bring to boil. Reduce heat to low. Simmer 10-15 minutes, until meatballs are completely cooked through. Season.
- 6Serve with rice, Greek yoghurt, lime wedges and extra coriander leaves.
Notes
If you like the dish a bit hotter hot, add some chili powder to the mix.
