recipes_Australia_Issue_130_May_2017

8 recipes+ MAY 2017

family flavour

Chilli Con Carne

Meatballs

SERVES 4 PREP 20 minutes

+ 10 minutes to chill COOK 30 minutes

1 tablespoon vegetable or olive oil,

plus 1 tablespoon extra

1 onion, finely chopped, plus 1 extra

1 clove garlic, crushed

35g sachet taco seasoning

400g pork and veal mince

½ cup dried packaged breadcrumbs

1 egg, lightly whisked

2 tablespoons chopped coriander,

plus extra leaves, to serve

1 red capsicum, finely chopped

1 tablespoon tomato paste

2 cups boiling water

2 large beef stock cubes

400g can tomato puree

400g can red kidney beans, rinsed

1 cup frozen corn kernels, thawed

⅓ cup Greek-style natural yoghurt, to serve

2 cups cooked long-grain white rice,

to serve (optional)

Lime wedges, to serve (optional)

1 Heat the oil in a large heavy-based

saucepan over moderately high heat.

Add the onion and garlic; cook and stir

for 2 minutes or until soft. Add the taco

seasoning; cook and stir for 30 seconds

or until fragrant. Cool slightly.

2 Line an oven tray with baking paper.

Combine mince, breadcrumbs, egg,

chopped coriander and cooled onion

mixture in a bowl. Shape mixture into

12 meatballs; place on prepared tray.

Chill for 10 minutes.

3 Heat extra oil in the same pan over

moderate heat; cook and turn meatballs

in batches for 4 minutes or until browned.

Transfer to a heatproof plate.

4 Add the capsicum and extra onion to pan;

cook and stir for 2 minutes or until soft. Add

the tomato paste, boiling water, crumbled

stock cubes, tomato puree, kidney beans

and corn. Bring to the boil. Reduce heat.

Add meatballs; simmer, uncovered, for

10 minutes or until meatballs are cooked.

5 Sprinkle with extra coriander. Serve with

yoghurt, rice and lime wedges (if using).

BUDGET

WINNER

$3.

A SERVE

BUDGET TIP

Use regular

beef mince