Meatball Chilli

The Tomato Stall

This hearty chilli is perfect for warming your cockles in cold autumn evenings. We love the combination of flavours, and it’s sure to be a hit with the whole family.

    Ingredients

    For the meatballs:

  • 1 onion, chopped
  • 2 tbsps rapeseed oil
  • 2 garlic cloves, crushed
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 500g beef mince
  • 50g breadcrumbs
  • 1 egg yolk
  • For the chilli:

  • 1 kilo Isle of Wight tomatoes
  • 2 tbsps rapeseed oil
  • 1 tsp garlic granules
  • 1 onion, chopped
  • 1 red pepper, diced
  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 400ml beef stock
  • 400g tin of kidney beans
  • A small bunch of coriander, chopped, plus extra to serve
  • To serve:

  • Cooked rice
  • 100g mature cheddar, grated
  • 150g soured cream
    Method
  • Begin by roasting the tomatoes. Depending on the size, either halve or quarter them. Place them in a roasting tin, ideally in a single layer, drizzle with rapeseed oil, sprinkle with garlic granules, season and roast at 200˚C/Fan 180˚C/Gas mark 6 for 30 minutes,
  • Remove from the oven, and once they are cool enough to handle, blitz with a stick blender.
  • While the tomatoes are roasting, make the meatballs. Start by frying the chopped onion in 1 tablespoon of oil on a gentle heat for 5 minutes. Add the garlic, chilli powder and cumin, and cook for 2-3 minutes.
  • Leave to cool. Meanwhile, put the mince, eggs and breadcrumbs in a mixing bowl, season and add the cooled onion mixture. Mix well using your hands, and then roll it into meatballs.
  • Heat 1 tablespoon of rapeseed oil in a deep wide frying pan. Brown the meatballs in batches, setting them aside as you go.
  • To make the sauce, add the onion to the meatball pan, along with more oil if required. Cook for 5 minutes, until softened, then ad the chopped pepper and cook for a further 5 minutes. Add all the spices and herbs, and stir everything for a few minutes.
  • Add the blitzed tomatoes and stock, and simmer for 15 minutes, uncovered, until the mixture has thickened.
  • Add the meatballs and kidney beans, and then simmer for a further 20 minutes.
  • Sprinkle over the coriander and serve with the rice, cheese, soured cream and more coriander.
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