Ingredients
- Red onion 1
- SpinneysFOOD Pure Sunflower Oil 1 tbsp
- SpinneysFOOD Beef Meatballs 400g
- SpinneysFOOD Chopped Italian Tomatoes 1 x 400g tin
- SpinneysFOOD Red Kidney Beans 1 x 400g tin, drained and rinsed
- SpinneysFOOD Chilli Con Carne Seasoning 3 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- SpinneysFOOD Tortilla Chips 200g
- SpinneysFOOD Grated Cheddar Cheese 100g
- Sour cream 120g
- SpinneysFOOD Fresh Coriander Handful
- Limes 2
- Garlic 2 cloves
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chilli con carne meatballs
Italian 10 Mins Prep · 20 Mins Cook
- Finely chop the onion. Mince the garlic.
- Heat the oil in a large cast-iron or non-stick pan over a medium heat. Add the meatballs and cook according to the package instructions until browned and cooked through. Remove the meatballs from the pan and set aside.
- In the same pan, add the red onion and garlic. Sauté for 2-3 minutes until softened. Sprinkle over the seasoning. Stir well to combine and cook for a further minute. Pour in the tinned tomato and kidney beans. Stir the mixture and let it simmer for approx. 5 minutes before adding the meatballs into the sauce. Cook for a further 5 minutes, or until heated through. Season with salt and pepper.
- Serve the meatballs in bowls with the tortilla chips, grated cheese, sour cream, coriander and lime wedges.