Chili Con Carne Meatballs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced beef
- 2 egg (s)
- 4 tablespoon oil
- 1 vegetable onion (s)
- 250 g breadcrumbs
- 2 tablespoon mustard
- 4 tablespoon ketchup (curry ketchup)
- 2 chilli pepper (s), fresh
- 1 can kidney beans (250 g capacity)
- 1 can corn (filling quantity 50 g)
- 1 bell pepper (s), fresh
- 2 tablespoon paprika powder, noble sweet
- 200 ml cream
- salt and pepper
- possibly cayenne pepper
Print Recipe
Pin Recipe Instructions
- Put the minced meat in a bowl. Cut the onion into fine cubes. Put some oil in a pan, add the onion cubes and sweat for approx. 5 minutes until translucent, remove from the pan and let cool down.
- Now finely chop the chili peppers and the bell pepper. Add this to the mince along with the remaining ingredients and the onions and mix well with your hands. If the mixture is too runny, just add more breadcrumbs.
- Finally, add salt and pepper to taste. If you want, you can add cayenne pepper, depending on how hot the chilies were.
- Form meatballs from the minced mixture as usual. Let a grill pan (if you have one) or a normal pan on the stove get hot.
- Now brush the meatballs with oil, add them to the pan and fry until they are done. However, they taste best on the grill!
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