Chilli Con Carne Meatballs with Corn Chips and Sour Cream

Preheat oven (or grill) to 200°C. Finely slice the onion. Add ¹⁄₂ of the onion to the beef mince, breadcrumb and ¹⁄₂ the spice mix. Season with salt and pepper and mix well to combine. Roll into walnut sized balls and set aside. Set aside to firm up while you prepare the other ingredients.

Remove stem and seeds from capsicum and finely dice. Slice zucchini in half lengthways, scrape out the seeds and small dice. Discard root of coriander, pick and reserve ¹⁄₂ of the leaves for serving, finely chop the rest of the leaves and stems. Drain and rinse black beans.

Tip! The size of the zucchini can vary greatly, you can just use half if the zucchini delivered is huge! You can also blitz the veggies in a food processor if you prefer to hide them!

Heat a pan over medium hight heat and add a drizzle of oil. Seal the meatballs for 2-3 minutes each side or until browned. Set aside on a plate (you will finish cooking them in the sauce).

In the same pan add another drizzle of oil and fry the remaining onion over medium heat. Add the veggies and saute for 4 minutes, until starting to soften. Add the remaining spice mix, chillies in adobo, tinned tomato, chopped coriander and black beans. Simmer for a few minutes until it begins to thicken.

Add the meatballs back into the sauce and cook for 5-6 minutes or until cooked through. Taste sauce and season with salt and pepper to your liking. Sprinkle the cheese over the top and place pan in the oven for 4-5 minutes or until cheese is golden and bubbling.

Tip! If your pan is not oven proof you can transfer to a baking dish or just sprinkle the cheese on top, pop a lid on and allow it to melt.

Allow pan to cool for a few minutes and serve family style with corn chips, a dollop of sour cream and the reserved coriander leaves. Enjoy!

Preheat oven (or grill) to 200°C. Finely slice the onion. Add ¹⁄₂ of the onion to the beef mince, breadcrumb and ¹⁄₂ the spice mix. Season with salt and pepper and mix well to combine. Roll into walnut sized balls and set aside. Set aside to firm up while you prepare the other ingredients.

Remove stem and seeds from capsicum and finely dice. Slice zucchini in half lengthways, scrape out the seeds and small dice. Discard root of coriander, pick and reserve ¹⁄₂ of the leaves for serving, finely chop the rest of the leaves and stems. Drain and rinse black beans.

Tip! The size of the zucchini can vary greatly, you can just use half if the zucchini delivered is huge! You can also blitz the veggies in a food processor if you prefer to hide them!

Heat a pan over medium hight heat and add a drizzle of oil. Seal the meatballs for 2-3 minutes each side or until browned. Set aside on a plate (you will finish cooking them in the sauce).

In the same pan add another drizzle of oil and fry the remaining onion over medium heat. Add the veggies and saute for 4 minutes, until starting to soften. Add the remaining spice mix, chillies in adobo, tinned tomato, chopped coriander and black beans. Simmer for a few minutes until it begins to thicken.

Add the meatballs back into the sauce and cook for 5-6 minutes or until cooked through. Taste sauce and season with salt and pepper to your liking. Sprinkle the cheese over the top and place pan in the oven for 4-5 minutes or until cheese is golden and bubbling.

Tip! If your pan is not oven proof you can transfer to a baking dish or just sprinkle the cheese on top, pop a lid on and allow it to melt.

Allow pan to cool for a few minutes and serve family style with corn chips, a dollop of sour cream and the reserved coriander leaves. Enjoy!