I accidentally stumbled upon Sweet Chilli Carbonara Meatballs with Rice and Peas, and it tastes fantastic. We made some meatballs and added sweet chilli sauce to give them an extra zing, making such a difference.
This dish is a little spicy, so reduce the sweet chilli sauce to 2 tablespoons if your children aren’t fans.
Delightful Sweet Chilli Carbonara Meatballs
I love these sweet chilli carbonara meatballs. This recipe has the perfect combination of sweetness and hotness.
Ingredients
Meatball Ingredients
1 kilogram ground beef (minced beef)
5 tablespoons sweet chili sauce (sweet chilli sauce in British English)
3 cubes beef stock (beef broth or beef bouillon)- 4 tablespoons dried herbs
1 teaspoon salt
1 teaspoon ground black pepper
Carbonara Sauce Ingredients
100 ml cooking cream - single- 150 grams pancetta - sliced
75 grams Parmesan cheese
Instructions
- Place your beef mince, sweet chilli sauce, beef cubes and dried herbs into a mixing bowl. Grate your white onion until most of it has gone, and toss in your salt and pepper. Give everything a good mix together with your hands. Once everything is mixed properly, divide the mixture into ten piles. To serve 5 people, this will make about 10 meatballs of a good size.
- At this point, as always, you can either marinate in the fridge for half an hour or overnight – it’s up to you. Naturally, this will significantly improve the flavour, but you can get stuck in straight away if not.
- Heat a pan to medium heat, and put in a smallish glut of olive oil. Place your meatballs into the pan quickly, ensuring none get longer on the heat than others, and cook gently on low to medium heat. You want plenty of colour on the meatballs, but you also want them to be cooked through.
- Whilst the meatballs are cooking, put your cream, pancetta or bacon and parmesan (saving a little for a garnish at the end) into another mixing bowl or large mug. Mix everything together with a fork.
- Once the meatballs have been cooking for at least 15 minutes, pour the carbonara mixture over the top. Next, reduce the pan to low heat, put the lid on top and cook for another 12 to 15 minutes, making sure you keep stirring regularly.
- Serve with long grain rice and petits pois (peas) over the top. Garnish with a bit of black pepper and more of the parmesan cheese.
Nutrition
Calories: 727kcalCarbohydrates: 12gProtein: 47gFat: 53gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 189mgSodium: 1214mgPotassium: 715mgFiber: 1gSugar: 9gVitamin A: 548IUVitamin C: 2mgCalcium: 285mgIron: 8mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
