My taste buds were swaying towards a Chilli tonight, but fed up with the same old serving of Chilli mince on top of a bed of Rice, I decided to try something a bit different. It worked a treat, a mix between meatballs and chilli….Yum! At under 500 calories per portion too this dinner is perfect and nutritious.
Serves 2 portions
For the Balls
300g Lean Scottish Mine Beef
40g Basmati & Wild Rice Mix (you can just use Basmati Long grain if you wish) Cooked
1 tsp dried Garlic Granules
1 tsp Cumin
1 tsp Dried Coriander
For the Chilli Sauce
200ml Beef Stock
1 Red onion – diced
1 tsp dried chilli flakes
200g Tinned tomatoes
200g Red Kidney Beans, chopped
Salt & Pepper
Few dashes of Tabasco Sauce
Cook your rice as per packet instructions and ensure it is very soft, once cooked allow to completely cool before added to your bowl of mince.
In a bowl, add Mince, Garlic, Cumin, Coriander and season with salt & pepper. Once Rice has cooled add to bowl and mix through.
Heat a little oil in a pan. With wet hands take small amounts of the meat mixture and roll into balls (you should get about 12 balls), place into your pan and brown all over. Remove.
Add the onions to the pan and fry until browned, then add the tinned tomatoes, chilli flakes, kidney beans and beef stock then season with salt & pepper. Bring to the boil then reduce and bring to a simmer. At this point add back the meat and rice balls and cook covered for about 15 minutes.
Just before you are ready to serve, add a few splashes of Tabasco sauce for that extra kick! (please take out if you don’t like it spicy hot)
This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!
We served this with a glass of Chardonnay and it went perfectly well.
6-8 Beef Meatballs (sliced in half)
150g pasta (I used wholewheat Fusilli)
200g tin tomatoes
75g chopped chorizo (good quality, we love Picante)
1 red onion (chopped)
1 red pepper (chopped)
1 carrot (chopped)
1 garlic clove (crushed)
1 tsp dried thyme
1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)
1 chopped chilli or 1 tsp dried chillies
1 tbsp tomato paste
1/2 tsp sugar
Salt & Pepper to season
Parmesan to garnish
First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.
Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.
Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.
Serve with some grated parmesan and chopped basil. Yummy!
I am watching Jamie Olivers new 5 Ingredient Cook programme just now and every week I’m like….I really need to try that. So this week it was Meatball Burgers…just the name sounds amazing.
Its a friday night, you come home from work and want something quick, easy and filling but tasty too…..this is the go to recipe. It was so tasty and so quick and easy to cook. The sauce that you can dip your burger in just made it….yum!
Makes approx 14 meatballs
500g Aberdeen Angus Mince
Pesto with basil
1 tin Plum tomatoes
1 ball mozzarella
Rolls – make sure they are crusty, if you use soft rolls they will fall apart.
Mix the mince and 2 tbsp pesto together in a bowl and season
Preheat a fry pan with a little oil, spoon with a dessert spoon some of the mixture into your hands and mould into a ball. (best to have wet hands when doing this)
Place into fry pan and cook for about 10 mins turning to brown all over.
Empty the plum tomatoes into the pan and season with salt & pepper.
At the same time slice the mozzarella and place 1 slice over the top of each meatball, cook for about 2 minutes or until the mozzarella starts to melt.
Spread 1/2 tbsp pest onto each roll
Place about 3 meatballs onto each roll
Dish out the sauce either into a bowl on on your plate. Devour!