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.
For the meat balls
- 400g beef mince
- 400g pork mince
- 30g fresh breadcrumbs
- 1 egg yolk
- 1 tbsp dried oregano
- 1 tsp of chopped fresh parsley (I used dried)
- Ground pepper
For the sauce
- 1 tsp of freshly ground salt & pepper
- 2 garlic cloves crushed
- 1 tsp dried chilli flakes
- 2 tsp paprika
- 100ml water or stock (I used a beef OXO cube)
- 100ml red wine
- 1 tin of red kidney beans
- 2 tins chopped tomatoes
- Handful roughly chopped parsley (I used dried again)
For the topping/side
- 200g bag of Stockwells & Co tortilla chips
- Mozzerella and strong cheddar cheese
- Slice Jalopeno chillis (from a jar, drained)
- To make the meatballs, mix all the ingredients together well. Using a dessert spoon, scoop out spoonfuls of the mix and roll into balls.
- Heat the olive oil in a large frying pan. Add the meatballs in a single layer and turn frequently to colour.
- Once the meatballs are half cooked, transfer to a deep pan and add the garlic, chilli and the paprika.
- Cook for another minute or so, then add the water, stock and wine and the beans. Bring to the boil properly.
- Add the tomatoes to the pan. Bring it to the boil and simmer for 5 minutes.
- Preheat the oven to 180ºC.
- Mix the cheese and the chips together and place on plates.
- Transfer the meat balls and sauce to a large casserole dish.
- Cook both in the oven for 15 minutes.