Meatball Chilli with Tomato and Chilli Couscous
If you like things a little spicy here’s the perfect dish for you! This easy and flavour-packed meatball chilli with green peppers and kidney beans is delicious with our Tomato & Chilli Couscous and great for a warming mid-week supper.
To make the sauce, heat the oil in a wide based sauté or frying pan. Add the onion and soften for 4-6 minutes. Add the garlic and pepper and continue to cook for another 5-6 minutes until they soften and begin to colour.
Add the spices and tomato puree and stir to coat the onions and peppers. Add the tinned tomatoes, stock and beans. Stir and bring to the boil. Reduce the heat to a simmer.
Meanwhile make the meatballs. Combine all the ingredients in a bowl. Season the mixture generously with salt and pepper. Shape the mixture into 12 meatballs.
Carefully place the meatballs into the sauce. Cover with a lid and simmer for 8 minutes. Carefully turn the meatballs in the sauce, replace the lid and simmer for another 8 minutes.
Prepare the couscous according to the packet instructions.
To serve, divide the couscous into 2 bowls, sit the meatballs on top. Spoon the sauce over the meatballs and drizzle with sour cream and a little fresh coriander.
- For the Chilli Sauce
- 1 tbsp olive oil
- ½ onion, diced
- 1 clove garlic, finely chopped or grated
- 1 green pepper, de-seeded and chopped
- 1 tsp hot chilli powder
- 1 tsp dried oregano
- 1 tsp tomato puree
- 1 x 400g tin chopped tomatoes
- 100ml beef stock
- 1 x 210g tin kidney beans
- For the Meatballs
- 250g minced beef
- ½ onion, grated
- ½ tsp ground cumin
- ½ tsp chilli powder
- 2 tbsp breadcrumbs
- 2 tbsp milk
- Salt and pepper
- 1 x packet Ainsley Harriott Tomato and Chilli couscous
- Sour cream, to serve
- Fresh coriander, to serve