One-pot chilli con carne meatballs

Ingredients:

Meatballs:

• 800g beef mince
• 2 tsp (10ml) each ground coriander and cumin
• 1 tsp (5ml) salt
• Milled pepper
• ½ punnet (10g) fresh parsley, chopped
• 3 Tbsp (45ml) olive or canola oil, for frying

Sauce:

• 1 large onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, chopped
• 1 Tbsp (15ml) each ground coriander, ground cumin and paprika
• 1 tsp (5ml) cayenne pepper or chilli flakes
• 1 can (400g) peeled and chopped tomatoes
• 1 can (400g) tomato puree
• 1 can (400g) red kidney beans, rinsed and drained
• 1 can (400g) corn kernels, rinsed and drained
• 2 Tbsp (30ml) Worcestershire sauce
• 1 tsp (5ml) sugar
• 1 tsp (5ml) cocoa powder

For serving:

• Fresh coriander or parsley
• Lime or lemon juice
• Tortilla chips or rice
• Sour cream (optional)

Method

1. Combine meatball ingredients in a bowl.
2. Roll mixture into golf-ball-sized balls. 
3. Heat half the oil in a large pan over high heat.
4. Fry meatballs in batches until browned and crisp all over, about 3-5 minutes. (Don’t crowd the pan or they will steam instead.) Remove and set aside.
5. Add remaining oil to pan and sauté onion and red pepper for about 5 minutes, until softened.
6. Add garlic and spices, fry for a minute, then add other sauce ingredients. 
7. Cook sauce for 2-3 minutes.
8. Nestle meatballs in sauce, cover and cook on medium heat for 10-15 minutes (or in the oven at 200°C for 10 minutes).
9. Sprinkle with coriander and dress with lime or lemon juice.
10. Serve meatballs in sauce with rice or tortilla chips and sour cream. 

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