John Torode's nacho chilli meatball bake
Nachos and meatballs - two delicious dishes combined! John Torode’s in the kitchen showing us how these two family favourites make a super simple traybake.
Chilli meatball and nacho bake
For the meatballs
400g beef mince400g pork mince30g fresh breadcrumbs1 egg yolk1 tbsp dried oregano and chopped fresh parsleyGround pepper
For the sauce
1 tsp salt & pepper 70ml olive oil2 garlic cloves crushed1 tsp dried chilli flakes2 tsp paprika200m water or stock or some wine if you have it1 tin of red kidney beans2 tins chopped tomatoes
Handful roughly chopped parsley
For the topping
230g large bag of nacho chips2 big handfuls of grated mozzarella (or any cheese)
Optional extras for serving
JalapenosSmashed avocado, seasoned with lime & TabascoTomato salsaTacos and shredded lettuce
1. To make the meatballs, mix all the ingredients together well
2. Using a dessert spoon, scoop out spoonfuls of the mix and place on a board. Once divided up this way, roll each into balls.
3. Heat the oil in a large, deep pan. Add the meatballs in a single layer and turn frequently to colour.
4. Sprinkle with salt and season with pepper, and turn over when they colour some more, they should smell like a burger cooking
5. Once the meatballs are half cooked, add the garlic, chilli and the paprika and cook for another minute or so, then add the water, stock or wine and the beans - it should bubble, so bring to the boil properly!
6. Now add the tomatoes to the pan, then take one empty tomato tin, fill it with water and add to the pan. Bring it to the boil and simmer for 5 minutes.
7. Preheat the oven to 160C. Mix the cheese and the chips together and place over the cooked meatballs and sauce.
8. Cook in the oven for 15 minutes, or until cooked through and piping hot. Sprinkle over the chopped parsley and serve with your choice of accompaniments.