Chilli Con Carne Meatballs with Corn Chips and Sour Cream

Preheat oven (or grill) to 200°C. Grate ¹⁄₂ the brown onion on a box grater very finely. Add panko bread crumbs, grated onion and ¹⁄₂ the taco seasoning to mince. 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. Dice remaining onion finely. 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.

Heat a pan over medium high 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 onion over medium heat. Add the veggies and sauté for 4 minutes, until starting to soften. Add the remaining spice mix, chipotle in adobo, diced tomatoes, chopped coriander and black beans. Simmer for a few minutes until it begins to thicken. Use a stick blender on sauce if you want to hide the veg.

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 grated pizza cheese over the top and place pan in the oven for 4-5 minutes or until cheese is golden and bubbling.

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. Grate ¹⁄₂ the brown onion on a box grater very finely. Add panko bread crumbs, grated onion and ¹⁄₂ the taco seasoning to mince. 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. Dice remaining onion finely. 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.

Heat a pan over medium high 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 onion over medium heat. Add the veggies and sauté for 4 minutes, until starting to soften. Add the remaining spice mix, chipotle in adobo, diced tomatoes, chopped coriander and black beans. Simmer for a few minutes until it begins to thicken. Use a stick blender on sauce if you want to hide the veg.

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 grated pizza cheese over the top and place pan in the oven for 4-5 minutes or until cheese is golden and bubbling.

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. Grate ¹⁄₂ the brown onion on a box grater very finely. Add panko bread crumbs, grated onion and ¹⁄₂ the taco seasoning to mince. 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. Dice remaining onion finely. 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.

Heat a pan over medium high 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 onion over medium heat. Add the veggies and sauté for 4 minutes, until starting to soften. Add the remaining spice mix, chipotle in adobo, diced tomatoes, chopped coriander and black beans. Simmer for a few minutes until it begins to thicken. Use a stick blender on sauce if you want to hide the veg.

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 grated pizza cheese over the top and place pan in the oven for 4-5 minutes or until cheese is golden and bubbling.

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. Grate ¹⁄₂ the brown onion on a box grater very finely. Add panko bread crumbs, grated onion and ¹⁄₂ the taco seasoning to mince. 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. Dice remaining onion finely. 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.

Heat a pan over medium high 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 onion over medium heat. Add the veggies and sauté for 4 minutes, until starting to soften. Add the remaining spice mix, chipotle in adobo, diced tomatoes, chopped coriander and black beans. Simmer for a few minutes until it begins to thicken. Use a stick blender on sauce if you want to hide the veg.

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 grated pizza cheese over the top and place pan in the oven for 4-5 minutes or until cheese is golden and bubbling.

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. Grate ¹⁄₂ the brown onion on a box grater very finely. Add panko bread crumbs, grated onion and ¹⁄₂ the taco seasoning to mince. 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. Dice remaining onion finely. 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.

Heat a pan over medium high 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 onion over medium heat. Add the veggies and sauté for 4 minutes, until starting to soften. Add the remaining spice mix, chipotle in adobo, diced tomatoes, chopped coriander and black beans. Simmer for a few minutes until it begins to thicken. Use a stick blender on sauce if you want to hide the veg.

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 grated pizza cheese over the top and place pan in the oven for 4-5 minutes or until cheese is golden and bubbling.

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. Grate ¹⁄₂ the brown onion on a box grater very finely. Add panko bread crumbs, grated onion and ¹⁄₂ the taco seasoning to mince. 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. Dice remaining onion finely. 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.

Heat a pan over medium high 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 onion over medium heat. Add the veggies and sauté for 4 minutes, until starting to soften. Add the remaining spice mix, chipotle in adobo, diced tomatoes, chopped coriander and black beans. Simmer for a few minutes until it begins to thicken. Use a stick blender on sauce if you want to hide the veg.

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 grated pizza cheese over the top and place pan in the oven for 4-5 minutes or until cheese is golden and bubbling.

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!