Chilli Con Carne Meatballs
Equipment
- Mixing bowl
- Chopping board
- Chopping knife
- Wooden spoon
- Measuring jug
- Small saucepan with lid
- Sieve
- Mandoline
- Tongs
Ingredients
- 250 g beef mince min 10% fat
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 pinch ground cinnamon
- 15 g breadcrumbs fresh
- 1 egg small
- 1½ tbsp olive oil
- ½ onion
- 1 clove garlic
- 400 g tinned chopped tomatoes
- 100 ml organic beef stock or chicken stock
- 1 tsp white wine vinegar
- 1 avocado
- 1 good handful fresh coriander
- ½ lime juice
- 125 g basmati rice
For the slaw:
- 1 carrot
- ¼ red cabbage small
- ⅛ white cabbage
- 75 g mangetout
- ½ green apple
- 1 tbsp mayonnaise
- 1 tbsp Greek yoghurt
- ½ tsp white wine vinegar
- 1½ tbsp extra virgin olive oil
- 1 small handful fresh coriander
Instructions
- Put the mince in a bowl with ½ tsp each of the cumin and coriander, the paprika and cinnamon. Season well. Add the breadcrumbs and egg and mix well with your hands.
- Shape into 8 even balls and chill for 10 minutes.
- Peel and finely chop the onion. Peel and grate the garlic.
- Heat half the oil in a large pan. Brown the meatballs all over then scoop onto a plate.
- Add the rest of the oil and the onion and garlic to the pan with the rest of the cumin and coriander and fry for 10 minutes.
- Add the tomatoes and stock and season well. Simmer for 15 minutes.
- Return the meatballs to the pan and simmer for a further 15 minutes, adding a splash of water if it gets too thick.
- Make the rice. Rinse 125g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 300ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
- Make the slaw. Julienne the carrots and shred the cabbages on a mandoline (or use a coarse grater).
- Slice the mangetout lengthways. Cut the apple into matchsticks.
- Toss all together with the mayo, yoghurt, vinegar and oil and season well.
- Put the flesh of the avocado in a bowl and roughly mash with a fork.
- Add squeeze of lime juice, a drizzle of extra virgin olive oil and season well.
- Serve the meatballs with the steamed rice and slaw, scattered with coriander.
Notes
Meatballs are an easy classic and they’re taken up a notch here with some added spice. This dish is perfect served alongside smashed avocado for some cooling action and a crunch of fresh slaw.
Nutrition
Calories: 757kcal
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