This easy Chilli Con Carne Meatballs recipe by Jamie Oliver is a quick and flavorful meal made in the air fryer. Juicy beef meatballs, smoky sweet potatoes, and creamy spiced black beans come together for a hearty dish. You can adjust the spice level with fresh chilli and chipotle sauce, making it perfect for any taste!
Ingredients Needed
- 1 sweet potato (250g / 9oz)
- 2 tsp smoked paprika
- 1 tbsp olive oil
- 1 x 400g (14oz) tin black beans, juice included
- 2 tsp cumin seeds
- 1 fresh red chilli (optional, deseed if preferred)
- ½ bunch (15g / ½oz) coriander, leaves and stalks separated
- 250g / 9oz higher-welfare beef mince
- 1 lime, zest and juice
- 200g / 7oz cherry tomatoes
- Chipotle chilli sauce, to taste
- Sea salt and black pepper
How To Make Chilli Con Carne Meatballs
- Prepare the sweet potato: Wash and chop into 2cm (¾-inch) chunks. Toss in a bowl with smoked paprika, 1 tbsp olive oil, and a pinch of salt and pepper.
- Start cooking the beans and sweet potato: Remove the shelf from the air-fryer drawer. Pour in the black beans with their juice, add 1 tsp cumin seeds and season. Replace the shelf, add the sweet potato on top, and cook at 180ºC/350ºF for 15 minutes.
- Make the meatballs: Finely chop the chilli and most of the coriander (stalks and all), reserving some leaves for garnish. Add to the empty bowl with the remaining 1 tsp cumin seeds, beef mince, and lime zest. Season, then mix well with clean hands. Divide into 10 equal-sized balls.
- Cook the meatballs and tomatoes: Add the meatballs and cherry tomatoes to the air-fryer drawer in an even layer. Cook at 180ºC/350ºF for 10 minutes, shaking halfway, until golden and cooked through.
- Finish the beans: Remove the cooked ingredients. Take out the shelf carefully. Squeeze half the lime juice into the beans, add a few shakes of chipotle sauce, and mash half the beans for a creamier texture.
- Assemble and serve: Divide the beans between plates. Top with meatballs, sweet potato, and tomatoes. Sprinkle with reserved coriander leaves and serve with lime wedges and extra chilli sauce if desired.
Recipe Tips
- Cut the sweet potato evenly: Make sure the pieces are the same size (about 2cm / ¾-inch) so they cook evenly in the air fryer.
- Don’t skip mashing the beans: Mashing half the beans makes the texture creamy and helps blend the flavors.
- Mix the meatballs well but don’t overwork: Gently mix the ingredients just until combined to keep the meatballs soft and juicy.
- Shake the air fryer basket halfway: This ensures the meatballs cook evenly and get a nice golden color all over.
How To Store And Reheat Leftovers?
- Refrigerate: Let the chilli con carne meatballs cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Place the cooled meatballs, sweet potatoes, and beans in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Place the meatballs and sweet potatoes in the air fryer at 180ºC/350ºF for 5 minutes, shaking halfway.
Nutrition Facts
Serving Size: 1 serving
- Calories: 462
- Total Fat: 14.6g
- Saturated Fat: 3.9g
- Total Carbohydrate: 39g
- Dietary Fiber: 18g
- Sugars: 10.1g
- Protein: 39.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Potato, Parmesan & Sage Röstis with Beef Bourguignon
- Jamie Oliver Slow-Cooker Turkey Crown
- Jamie Oliver Slow-Cooker Chicken
- Jamie Oliver Sardine Puttanesca Lasagne
Jamie Oliver Chilli Con Carne Meatballs
Description
This easy Chilli Con Carne Meatballs recipe by Jamie Oliver is a quick and flavorful meal made in the air fryer. Juicy beef meatballs, smoky sweet potatoes, and creamy spiced black beans come together for a hearty dish. You can adjust the spice level with fresh chilli and chipotle sauce, making it perfect for any taste!
Ingredients
Instructions
- Prepare the sweet potato: Wash and chop into 2cm (¾-inch) chunks. Toss in a bowl with smoked paprika, 1 tbsp olive oil, and a pinch of salt and pepper.
- Start cooking the beans and sweet potato: Remove the shelf from the air-fryer drawer. Pour in the black beans with their juice, add 1 tsp cumin seeds and season. Replace the shelf, add the sweet potato on top, and cook at 180ºC/350ºF for 15 minutes.
- Make the meatballs: Finely chop the chilli and most of the coriander (stalks and all), reserving some leaves for garnish. Add to the empty bowl with the remaining 1 tsp cumin seeds, beef mince, and lime zest. Season, then mix well with clean hands. Divide into 10 equal-sized balls.
- Cook the meatballs and tomatoes: Add the meatballs and cherry tomatoes to the air-fryer drawer in an even layer. Cook at 180ºC/350ºF for 10 minutes, shaking halfway, until golden and cooked through.
- Finish the beans: Remove the cooked ingredients. Take out the shelf carefully. Squeeze half the lime juice into the beans, add a few shakes of chipotle sauce, and mash half the beans for a creamier texture.
- Assemble and serve: Divide the beans between plates. Top with meatballs, sweet potato, and tomatoes. Sprinkle with reserved coriander leaves and serve with lime wedges and extra chilli sauce if desired.
Notes
- Cut the sweet potato evenly: Make sure the pieces are the same size (about 2cm / ¾-inch) so they cook evenly in the air fryer.
- Don’t skip mashing the beans: Mashing half the beans makes the texture creamy and helps blend the flavors.
- Mix the meatballs well but don’t overwork: Gently mix the ingredients just until combined to keep the meatballs soft and juicy.
- Shake the air fryer basket halfway: This ensures the meatballs cook evenly and get a nice golden color all over.
Jamie Oliver Chilli Con Carne Meatballs