Chilli Meatballs in Black Bean and Tomato Sauce

Ingredients for Chilli Meatballs in Black Bean and Tomato Sauce

• 30g dried ancho or other large dried red chillies

• 120ml boiling water

• 240ml fresh white breadcrumbs

• 80ml milk

• 450g beef mince

• 1 egg

• 2 cloves garlic, crushed

• 1/2 cup coriander leaves, finely chopped

• 2 teaspoons ground coriander seeds

• Sea salt and cracked black pepper

• 60ml extra-virgin olive oil

• 1 yellow onion, finely chopped

• 2 cloves garlic, crushed

• 2 tablespoons tomato paste

• 1 tablespoon brown sugar

• 1 tablespoon malt vinegar

• 120ml beef stock

• 2 (400g) cans chopped tomatoes

• 2 (400g) cans black beans, drained and rinsed

• 1 tablespoon smoked paprika

• 2 (100g) dried chorizos, skin removed and roughly chopped

• Steamed rice and soured cream, to serve

Preheat oven to 204°C. Place the ancho chillies and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chillies, reserving the liquid. Set aside.

Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, coriander, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.

Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5–7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chilli, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.

Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5–6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and soured cream.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.