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Chili Meatballs in Black Bean and Tomato Sauce
servings
Ingredients
    Sauce
  1. 1 oz Ancho Chiles or other large dried red chiles
  2. 1 tbsp Olive Oil, Extra-Virgin
  3. 1 medium Onion finely chopped
  4. 2 cloves Garlic crushed
  5. 2 tbsp Tomato Paste
  6. 1 tbsp Brown Sugar, Light
  7. 1 tbsp Malt Vinegar
  8. 1/2 cups Beef Stock
  9. 28 oz Tomatoes, canned, chopped
  10. 28 oz Black Beans, canned drained and rinsed
  11. 1 tbsp Smoked Paprika
  12. 2 tbsp Olive Oil, Extra-Virgin
  13. 7 oz Chorizos, dried skin removed and roughly chopped
    14. Meatballs
  14. 1/2 cups Water boiling
  15. 1 cup Breadcrumbs fresh, white
  16. 1/3 cups Milk
  17. 1 lb Ground Beef
  18. 1 large Egg
  19. 2 cloves Garlic crushed
  20. 1/2 cups Cilantro finely chopped
  21. 2 tsp Coriander, ground
  22. 1 tbsp Olive Oil, Extra-Virgin
Steps
  1. 1 Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
  2. 2 Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
  3. 3 Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5–7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.
  4. 4 Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5–6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream. Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.