Recipe: Chipotle meatballs

Last updated 16:48 15/02/2013

MEATBALLS OF FIRE: This Mexican-inspired dish is packed with flavour.

Relevant offers


Recipe: Lamb with barley & zucchini salad, zucchini puree & anchovy vinaigrette Recipe: Country pork, walnut and fennel terrine with salted cucumber Recipe: Passionfruit soda Recipe: Barbecued salmon with miso tofu pickle Recipe: Lamb ribs with thousand slices kumara and swede Recipe: Ginger-glazed pork belly with pickled pear and spinach salad Recipe: Bulgogi burgers with quick kimchi Recipe: Cheddar tart with chia, pumpkin and linseed crust and English pickle Recipe: Kumara & pork pepper curry Recipe: Lamb cutlets with cauliflower tabouleh

Create layers of flavour in this simple dish that can be served with rice, pasta or boiled potatoes.


Main ingredient Beef
Type of dish Mexican
Course Main course
Cooking time 30 min - 1 hour
Serves/makes 4
Special options Nut-free

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 

Ad Feedback

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content