Chilli con carne meatballs

Name: Chilli con carne meatballs
Total time: 40 min
Yield: 2
Ingredients: 160g brown basmati rice; 2 spring onions; 1 red pepper; 3 sprigs fresh coriander; 200g lean minced beef; ½ teaspoon sweet smoked paprika; ¼ teaspoon chilli powder; olive oil; ½ teaspoon cumin seeds; 1 400g tin plum tomatoes; 1 400g tin black beans; 2 fresh green chillies; 2 tablespoons natural yoghurt; 1 lime

With sweet peppers & black beans

“Meatballs are fantastic! Making your own is not only easy, but it’s a great way of controlling what you put in them, too. I’ve used paprika and chilli powder in this recipe, for a lovely chilli con carne kick, but you could add all sorts of other flavours once you’ve mastered this recipe – dried or fresh herbs, different spices, citrus zest, the list goes on. I’ve served this with a charred chilli per person – depending how spicy you like your food, feel free to chop and stir in just a little, or the whole thing if you think you can handle it! ”

Serves 2

Cooks In40 minutes

DifficultyNot too tricky

Minced beef Beef Meatball

Nutrition per serving

Calories 654 33%
Fat 16.8g 24%
Saturates 4.6g 23%
Sugars 12.3g 14%
Salt 1g 17%
Protein 39.4g 79%
Carbs 86.8g 33%
Fibre 17.2g -

Of an adult's reference intake

Tap For Method

Ingredients

160g brown basmati rice
2 spring onions
1 red pepper
3 sprigs fresh coriander
200g lean minced beef
½ teaspoon sweet smoked paprika
¼ teaspoon chilli powder
olive oil
½ teaspoon cumin seeds
1 400g tin plum tomatoes
1 400g tin black beans
2 fresh green chillies
2 tablespoons natural yoghurt
1 lime

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

Cook the rice in a pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well. Tip back into the pan, season with black pepper, cover with a lid and keep to one side.
Meanwhile, trim and finely slice the spring onions, then halve, deseed and roughly chop the pepper. Pick the coriander, finely chopping the leaves and stalks.
Heat 1 tablespoon of oil in a wide saucepan over a medium heat, add the sliced spring onion, pepper and coriander stalks and fry for 4 to 5 minutes, until softened, stirring occasionally.
Meanwhile, place the beef into a mixing bowl, add the paprika, chilli powder and a good pinch of salt and pepper and mix together well. Using wet hands, roll the mixture into 6 little balls.
Add the tomatoes to the saucepan along with ½ a tin’s worth of water, breaking the tomatoes up with a spoon as you go.
Bring to the boil then drain and add the black beans.
Preheat the grill to high. Prick the chillies and place on a baking tray under the hot grill for 10 minutes, or until blackened, turning often.
Meanwhile, heat ½ a tablespoon of oil in a frying pan over a medium heat, add the meatballs and cumin seeds, then fry for 4 minutes, or until browned all over, stirring often.
Add the meatballs to the tomato sauce and cook for 6 to 8 minutes, or until the sauce is thick and the meatballs are cooked through, stirring occasionally.
Fold the chopped coriander leaves through the rice, then divide between your plates. Top each with the meatballs and beans, 1 blackened chilli, 1 tablespoon of yoghurt, and 1 wedge of lime for squeezing over.