Chilli Con Carne Meat­balls

SERVES 4 PREP 20 min­utes + 10 min­utes to chill COOK 30 min­utes

Recipes+ - - Contents -

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).

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