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Cheesy British Beef Meatballs Chilli Con Carne
Meatballs just got even more exciting. Infuse tender British beef with chilli con carne spice mix, then simmer with tomato, pepper and garlic. Spoon Sprinkle with fresh-cut coriander.
High protein
1/3 daily fibre
9 plants
Serving size
Ingredients
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g brown rice (100% Brown Rice)
- 240g mixed beans (drained) (Chickpeas, Brown borlotti beans, Red kidney beans, White cannellini beans, Water.)
- 80g baby spinach
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 2 pepper
- 1 onion
- 500g beef mince (british beef mince (10% fat))
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 400g passata (tomatoes, salt, citric acid)
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 handful of fresh coriander
Nutritional Information
Calories: 620
Protein: 41g
Carbs: 66g
Fat: 21g
Cheesy British Beef Meatballs Chilli Con Carne
Meatballs just got even more exciting. Infuse tender British beef with chilli con carne spice mix, then simmer with tomato, pepper and garlic. Spoon Sprinkle with fresh-cut coriander.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a grater, a sieve, a measuring jug, a large bowl & a large frying pan
Cook the rice
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked, then drain
Prep the veg
- Dice the peppers into 1cm chunks. Finely dice the onion. Finely grate the cheese. Drain and rinse the beans. Rinse the spinach
Make the meatballs
- In the large bowl, combine the beef with half the Mexican spice and half the cheese. Season with a pinch of salt and pepper. Mix and form into 16 even-sized meatballs
- Heat the large frying pan with 2 tsp oil on medium high-heat. Once hot, add the meatballs, onion and pepper and cook for 5 mins, turning frequently
Simmer the sauce
- Add the garlic paste, sundried tomato paste and remaining Mexican spice mix. Cook for another 2 mins. Add the passata, beans, stock powder and 250ml water
- Simmer for 15 mins, until the meatballs are cooked through
- Add the spinach and simmer for 1-2 mins, until wilted. Season with salt and pepper
Plate up
- Roughly chop the coriander
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the chilli con carne meatballs into bowls, with the rice alongside. Sprinkle over the coriander and remaining cheese
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