Spicy meatballs on nachos with fiery sauce

Name: Spicy meatballs on nachos with fiery sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g mixed minced meat; 1 knife tip crushed chili; 1 TABLESPOON Breadcrumbs; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Oil; 1 Lime; 1 red onion; 100 g "Texicana Salsa" seasoning sauce; 1/2 glass (370 ml) green peppers; 1/2 glass (228 ml) red cherry pepperoni; 50 g Tortilla Chips (12 pieces); 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g mixed minced meat
1 knife tip crushed chili
1 TABLESPOON Breadcrumbs
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
1 TABLESPOON Oil
1 Lime
1 red onion
100 g "Texicana Salsa" seasoning sauce
1/2 glass (370 ml) green peppers
1/2 glass (228 ml) red cherry pepperoni
50 g Tortilla Chips (12 pieces)
7-10 Tbsp wooden skewers

Directions

1
Knead minced meat, chilli and breadcrumbs well. Peel garlic, press it through a garlic press and add it to the minced meat. Season with salt, pepper and paprika. Form 12 small balls with moistened hands.
2
Heat the oil in a coated pan. Fry the meatballs over medium heat for about 8 minutes. Remove from the pan and set aside. Wash the lime, rub dry, cut in half and slice.
3
Peel and halve the onion and cut one half into large cubes. Finely dice the remaining onion and mix with the seasoning sauce. Drain the pepperoni. Skewer meatballs, lime slices, alternating red and green peppers and coarse diced onion onto the tortilla chips with a wooden skewer.
4
Serve with the dip.