Chili with meatballs
4 servings
90 minutes
Chili with meatballs is a vibrant blend of Mexican passion for spicy dishes and the tender taste of turkey. The origins of this dish trace back to the traditions of Mexican cuisine, where chili is an integral part of culinary heritage. Spicy pepper, smoked paprika, and garlic create a rich, piquant aroma, while tomato paste adds a deep, intense flavor. Turkey meatballs add tenderness and juiciness, harmoniously combining all ingredients. This dish is perfect for a cozy family dinner or a friendly gathering and pairs well with flatbreads, rice, or fresh herbs. Chili with meatballs is not just food but a true gastronomic adventure that reveals all facets of flavor.
1
Salt and pepper the minced meat.
- Salt: to taste
- Ground black pepper: to taste
2
Shape 16 meatballs and fry in 1 tablespoon of olive oil until golden brown.
- Turkey mince: 500 g
- Olive oil: 4 tablespoons
3
Chop the onion and sweet pepper.
- Onion: 2 heads
- Bell pepper: 2 pieces
4
Blend fresh and dried chili, onion, paprika, parsley, garlic, spices, and the remaining oil.
- Chili pepper: 0.5 teaspoon
- Chili powder: pinch
- Onion: 2 heads
- Smoked paprika (pimenton): pinch
- Parsley: 1 bunch
- Garlic: 4 cloves
- Garam masala: to taste
- Khmeli-suneli: to taste
- Olive oil: 4 tablespoons
5
Place the prepared mixture, sweet pepper, chickpeas, and beans (drain the liquid) in a heat-resistant pot, and season with salt and pepper.
- Bell pepper: 2 pieces
- Canned chickpeas: 400 g
- Canned beans: 400 g
- Salt: to taste
- Ground black pepper: to taste
6
Add tomato paste and place the meatballs on top.
- Tomato paste: 700 g
- Turkey mince: 500 g
7
Cover with a lid and simmer in the oven at 200 degrees for about 30 minutes.
