Ingredients

  • Red onion 1
  • SpinneysFOOD Pure Sunflower Oil 1 tbsp
  • SpinneysFOOD Beef Meatballs 400g
  • SpinneysFOOD Chopped Italian Tomatoes 1 x 400g tin
  • SpinneysFOOD Red Kidney Beans 1 x 400g tin, drained and rinsed
  • SpinneysFOOD Chilli Con Carne Seasoning 3 tbsp
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Pepper To taste
  • SpinneysFOOD Tortilla Chips 200g
  • SpinneysFOOD Grated Cheddar Cheese 100g
  • Sour cream 120g
  • SpinneysFOOD Fresh Coriander Handful
  • Limes 2
  • Garlic 2 cloves

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Chilli con carne meatballs

Italian 10 Mins Prep · 20 Mins Cook


  1. Finely chop the onion. Mince the garlic.
  2. Heat the oil in a large cast-iron or non-stick pan over a medium heat. Add the meatballs and cook according to the package instructions until browned and cooked through. Remove the meatballs from the pan and set aside.
  3. In the same pan, add the red onion and garlic. Sauté for 2-3 minutes until softened. Sprinkle over the seasoning. Stir well to combine and cook for a further minute. Pour in the tinned tomato and kidney beans. Stir the mixture and let it simmer for approx. 5 minutes before adding the meatballs into the sauce. Cook for a further 5 minutes, or until heated through. Season with salt and pepper.
  4. Serve the meatballs in bowls with the tortilla chips, grated cheese, sour cream, coriander and lime wedges.