AROUND THE WORLD with flavour!
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.
3 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 aside.
In same pan,
