Easy Chili Con Carne Meatballs

Easy Chili Con Carne Meatballs

Ingredients

Makes 16 meatballs (enough for 4 people)

1 lb / 453 rg grass-fed organic ground beef (I used 80/20)

1 teaspoon chili powder

½ teaspoon fine grain sea salt

¼ ground black pepper

3 roasted red peppers, drained (I used Delallo)

2 scallions

1 teaspoon smoked paprika

1 15 oz / 425 gr can good tasting tomato sauce (I used Muir Glen)

1 small bunch of cilantro

Chopped cilantro and scallion for garnish

Directions

In a bowl combine ground beef, chili powder, salt and pepper.

Scoop one tablespoon spoon of meat mixture and with dampened hands quickly shape into meatballs.

Heat 1 tablespoon of olive oil in a large nonstick frying pan over medium-high heat.

Add meatballs 8 at a time and cook for 5 minutes, turning to brown on all sides.

Remove and drain on a paper towel after each batch. Set meatballs aside.

In the meantime, in a food processor combine peppers, scallions, paprika, tomato sauce, cilantro and blend until smooth and creamy.

Once finished browning meatballs, pour red pepper mixture into the same frying pan and cook on medium heat for 15 to 20 minutes (you might want to cover the pan with a lid as the sauce tends to splatter!)

Add meatballs to pan, reduce heat to a simmer and cook for further 8 to 10 minutes, stirring very gently a couple of times during the simmer.

Transfer to a platter and top with some chopped scallions and fresh cilantro.