Chilli Meatball & Nacho Bake

This is my modified version of a John Torode's nacho chilli meatball bake, which was introduced to me by a friend in February 2021.

The recipe lists 400g of pork mince and 400g of beef mince but, this is a LOT of meat for 4 people. I reduced this to 250g in both cases and this seemed a much more reasonable amount. It also means that 500g packs of mince can be bought and half of it frozen for a second meal.

It sounds like a lot of dried chilli flakes but the end result was really not that hot.

My family don't like soggy nachos, so I did them separately on plates.

Time: 20 minutes preparation, 20 minutes to cook.

Serves: 4


For the meat balls

For the sauce

For the topping/side


  1. To make the meatballs, mix all the ingredients together well. Using a dessert spoon, scoop out spoonfuls of the mix and roll into balls.
  2. Heat the olive oil in a large frying pan. Add the meatballs in a single layer and turn frequently to colour.
  3. Once the meatballs are half cooked, transfer to a deep pan and add the garlic, chilli and the paprika.
  4. Cook for another minute or so, then add the water, stock and wine and the beans. Bring to the boil properly.
  5. Add the tomatoes to the pan. Bring it to the boil and simmer for 5 minutes.
  6. Preheat the oven to 180ºC.
  7. Mix the cheese and the chips together and place on plates.
  8. Transfer the meat balls and sauce to a large casserole dish.
  9. Cook both in the oven for 15 minutes.