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Home Ground Beef Recipes / Beef Mince Recipes

Delightful Sweet Chilli Carbonara Meatballs

Delightful Sweet Chilli Carbonara Meatballs With Rice and Peas
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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 With Rice and Peas

Delightful Sweet Chilli Carbonara Meatballs

Gretel ShawGretel Shaw
I love these sweet chilli carbonara meatballs. This recipe has the perfect combination of sweetness and hotness.
5 from 1 vote
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 5 people
Calories 727 kcal

Ingredients
 
 

Meatball Ingredients

  • Raw meat mince1 kilogram ground beef (minced beef)
  • Bottle of sweet asian chilli sauce5 tablespoons sweet chili sauce (sweet chilli sauce in British English)
  • Bowl of beef bone stock3 cubes beef stock (beef broth or beef bouillon)
  •  
    4 tablespoons dried herbs
  • wooden bowl of salt1 teaspoon salt
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper

Carbonara Sauce Ingredients

  • cooking cream100 ml cooking cream - single
  •  
    150 grams pancetta - sliced
  • parmesan cheese75 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
Have you tried this recipe?Please leave a rating and comment.
Tags: meatballs
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