Create layers of flavour in this simple dish that can be served with rice, pasta or boiled potatoes.
NEED TO KNOW
|Type of dish||Mexican|
|Cooking time||30 min - 1 hour|
Meatballs with chipolte sauce
|300g beef mince|
|300g pork mince|
|1/2 tsp ground cumin|
|1 clove garlic, finely chopped|
|Sea salt and freshly ground pepper|
|1 cup fresh breadcrumbs|
|2 large eggs|
|1 tbsp milk|
|extra virgin olive oil|
|manchego or pecorino cheese, to serve|
|4 ripe tomatoes|
|2 cans chipotle chillies in adobo sauce, strained, plus 1 tsp of the strained sauce|
|2 cloves garlic|
|1/4 tsp ground cumin|
|1/2 tsp dried oregano|
|1/2 tsp sea salt|
|1 cup chicken stock|
To make the sauce,
1. Place the tomatoes, chillies plus 1 tsp of their sauce, garlic, cumin, oregano and salt in a blender.
2. Add the chicken stock and process until quite smooth.
To make the meatballs,
1. Place the beef, pork, cumin, garlic, 1 tsp salt and a grind of pepper in a bowl.
2. Mix well, then stir in the breadcrumbs, eggs and milk.
3. To check the seasoning, cook a small amount of mixture and taste it.
4. Form the mince mixture into small balls about the diameter of a 20-cent piece.
5. Heat a large frying pan over a medium heat with a splash of olive oil.
6. Add the meatballs and brown gently for two minutes.
7. Add the sauce and cook gently for about six minutes, stirring occasionally, until the sauce starts to thicken.
8. Reduce the heat to medium-low and cook, uncovered, until the sauce has reduced to about half its original volume and coats the meatballs.
To serve, spoon the meatballs onto a serving plate, and grate a little manchego or pecorino over the top.
- Good Food
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