Tenina.com's Mexican Meatballs in Chilli Con Carne



  1. Place parsley/coriander into Thermomix bowl and chop 5 sec/speed 6. Set aside.

  2. Combine all meatball ingredients (apart from EVOO) and half of the chopped parsley/coriander (reserving the other half to serve) in a large mixing bowl and combine by hand.

  3. Shape into small meatballs and place close together into dish and tray of Varoma. Set aside.

  4. To make chilli, place onion, garlic, chilli and capsicum into Thermomix bowl and chop 5 sec/speed 5.

  5. Add EVOO and sauté 5 min/Varoma/speed 1.

  6. Add tomatoes and chop 10 sec/speed 5. Add tomato paste, stock paste, cumin, oregano and zucchini to Thermomix bowl.

  7. Set Varoma into position and cook 15 min/Varoma/Reverse/speed 3. Add beans and corn to Thermomix bowl, stir through with the spatula, replace Varoma and cook a further 5 min/Varoma/Reverse/speed 3.

  8. Heat EVOO or coconut oil in fry pan over medium heat and fry meatballs for 3–5 minutes until lightly browned and cooked through. Serve chilli in bowls with meatballs topped with remaining chopped fresh herbs, and your choice of accompaniments.

  9. TASTE:

  10. You can make either of these components and serve them separately. The meatballs make a wonderful appetiser with a salsa. The chilli con carne can be served on its own as well, and can be a vegetarian option…how good is that? You can halve the meatball mixture if desired.

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