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
  • Print


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


Chilli con carne meatballs
  • 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.

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