Chili Meatballs in Black Bean and Tomato Sauce

Ingredients

• •1 ounce dried ancho or other large dried red chiles
• •½ cup boiling water
• •1 cup fresh white breadcrumbs
• •⅓ cup milk
• •1 pound ground beef
• •1 whole egg
• •2 cloves garlic, crushed
• •½ cup cilantro leaves, finely chopped
• •2 teaspoons ground coriander seeds
• •1 to taste Sea salt and cracked black pepper
• •¼ cup extra-virgin olive oil
• •1 whole yellow onion, finely chopped
• •2 cloves garlic, crushed
• •2 tablespoons tomato paste
• •1 tablespoon brown sugar
• •1 tablespoon malt vinegar
• •½ cup beef stock
• •2 cans (14-ounce) cans chopped tomatoes
• •2 cans (14-ounce) cans black beans, drained and rinsed
• •1 tablespoon smoked paprika
• •2 pieces (3 1/2-ounce) dried chorizos, skin removed and roughly chopped
• •1 to serve Steamed rice and sour cream
• •1 to serve to serve

Cooking Instructions

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.

   15 min

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.

   15 min

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.

   35 min

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.

   10 min