Chilli Con Carne Meatballs with Rice

In a large bowl, combine ground beef, finely chopped onion, minced garlic, egg, breadcrumbs, ground cumin, ground coriander, smoked paprika, chili powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Form the mixture into small meatballs, about 1-2 inches in diameter.

Heat a large skillet over medium-high heat and add a bit of oil. Cook the meatballs in batches until browned on all sides and cooked through. Remove from the skillet and set aside.

In the same skillet, add 1 tbsp of olive oil. Sauté the chopped onion, minced garlic, and chopped red bell pepper until softened.

Add ground cumin, ground coriander, smoked paprika, and chili powder, and cook for another minute until fragrant.

Stir in chopped tomatoes, kidney beans, and beef or vegetable broth. Bring to a simmer and cook for about 10-15 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.

Return the meatballs to the skillet and gently toss them in the sauce. Simmer for an additional 5 minutes.

Serve the chili con carne meatballs over a bed of cooked rice. Garnish with fresh chopped coriander, a dollop of sour cream, grated cheese, and lime wedges if desired.