AROUND THE WORLD with flavour!
MEXICAN
CHILLI CON CARNE MEATBALLS
SERVES 4 PREP 20 MINS + CHILLING COOK 30 MINS
• 2 tbsp olive oil
• 1 garlic clove, crushed
• 1 onion, chopped finely
• 500g pork and veal mince
• ½ cup breadcrumbs
• 1 egg, whisked
• 2 tbsp chopped coriander, plus extra leaves to serve
• 1 red capsicum, seeded, diced
• 1 tsp each paprika, ground cumin, coriander and oregano
• 1 tbsp tomato paste
• 2 cups beef stock
• 400g can tomato puree
• 400g can red kidney beans, rinsed, drained
• 1 cup frozen corn kernels
• steamed rice, Greek yoghurt, lime wedges, to serve
1 In a large heavy-based saucepan, heat half the oil on medium. Saute garlic and half the onion 4-5 mins until tender and golden.
2 Line an oven tray with baking paper. In a large bowl, combine mince, breadcrumbs, egg, chopped coriander and cooked onion mixture. Season and mix well. Shape into balls and place on tray. Chill 10 mins.
In same pan, cook capsicum and remaining onion 1-2 mins. Mix in spices and cook 1 min, stirring, until tender. Mix in tomato paste and cook a further 1 min. Transfer to a plate and set
