Chilli Con Carne Meatballs
SERVES 4 PREP 20 minutes + 10 minutes to chill COOK 30 minutes
1 tablespoon vegetable or olive oil, plus 1 tablespoon extra 1 onion, finely chopped, plus 1 extra 1 clove garlic, crushed 35g sachet taco seasoning 400g pork and veal mince ½ cup dried packaged breadcrumbs 1 egg, lightly whisked 2 tablespoons chopped coriander, plus extra leaves, to serve 1 red capsicum, finely chopped 1 tablespoon tomato paste 2 cups boiling water 2 large beef stock cubes 400g can tomato puree 400g can red kidney beans, rinsed 1 cup frozen corn kernels, thawed 1/3 cup Greek-style natural yoghurt, to serve 2 cups cooked long-grain white rice, to serve (optional) Lime wedges, to serve (optional)
Heat the oil in a large heavy-based saucepan over moderately high heat. Add the onion and garlic; cook and stir for 2 minutes or until soft. Add the taco seasoning; cook and stir for 30 seconds or until fragrant. Cool slightly.
Line an oven tray with baking paper. Combine mince, breadcrumbs, egg, chopped coriander and cooled onion mixture in a bowl. Shape mixture into 12 meatballs; place on prepared tray. Chill for 10 minutes.
Heat extra oil in the same pan over moderate heat; cook and turn meatballs in batches for 4 minutes or until browned. Transfer to a heatproof plate.
Add the capsicum and extra onion to pan; cook and stir for 2 minutes or until soft. Add the tomato paste, boiling water, crumbled stock cubes, tomato puree, kidney beans and corn. Bring to the boil. Reduce heat. Add meatballs; simmer, uncovered, for 10 minutes or until meatballs are cooked.
Sprinkle with extra coriander. Serve with yoghurt, rice and lime wedges (if using).