Name: Chilli con carne meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

20M

Cook

30M

Marinate

10M

Total

50M

Ingredients

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

1.In a large heavy based saucepan heat half oil on medium. Saute onion and garlic 4-5 minutes until tender and golden.

2.Line 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.

3.In 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.

4.In same pan heat remaining oil on high. Cook meatballs 4-5 minutes, turning on all sides until evenly browned.

5.Return 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.

6.Serve with rice, Greek yoghurt, lime wedges and extra coriander leaves.

If you like the dish a bit hotter hot, add some chili powder to the mix.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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