Chilli con carne meatballs recipe - a quick and easy 30 minute wonder that's a remix on a classic. You'd never know it's gluten-free and Coeliac-friendly!
Cook the rice according to the packet instructions. Once done, keep warm for later.
In a large mixing bowl, mix together all the ingredients for the meatballs. Roll into balls and place onto a lightly greased baking tray. Bake in a preheated oven for 12-15 minutes or until crisp on the outside.
Heat oil in a pan on a medium heat, add the chopped pepper and fry for a few minutes before adding all the spices, dried chilli flakes and cornflour. Mix and allow to cook until the spices are fragrant - about 1 minute.
Add the chopped tomatoes and stock, mix and then add the drained kidney beans. Allow to simmer until thickened to your liking. Place the meatballs into the sauce.
Prepare the frozen peas (I microwave mine at 900W for 2-3 minutes in a bowl with a little water), drain and mix into the rice along with the coarsely ground black pepper.
Serve with the rice and finish with chopped spring onion greens on top.