Chilli Con Carne Meatball Sub

Everything you love about a classic chilli con carne, but in sandwich form!

Done in 1 hour

Serves 4

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Juicy, spicy beef and kidney bean meatballs lathered in a rich chilli sauce, loaded into a toasted bun with cheese, sour cream, onion, and coriander. Heaven!


Start by making the meatballs. Add drained and rinsed kidney beans to the food processor, then pulse until roughly chopped

Combine all of your ingredients, mix until just combined. Pop into the fridge, then preheat the oven to 200 C. Roll into equal sized balls and place on a tray drizzled with olive oil. Pop into the oven until golden brown on top, around 20 minutes.

After they come out of the oven, turn up the heat to grill. Meanwhile, start on the sauce. Saute the onion, garlic, and chilli in a knob of butter. Once soft, add the tomato paste, and cook for a further 2 minutes.

Add the tinned tomatoes, beef stock, worcestershire sauce, spices, and sugar. Season liberally, then leave to simmer and reduce for 15 minutes. Add the meatballs, let them finish cooking in the sauce

Slice the sub roll in half lengthways, and brush with any leftover oil from the meatball tray. Lightly toast, then cover both sides with cheese and toast again.

Pile on your meatballs and sauce, then a drizzle of sour cream, diced onion, and coriander. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

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