Recipe: Chipotle meatballs

NEIL PERRY
Last updated 16:48 15/02/2013
meatballs
WILLIAM MEPPEM

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

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NEED TO KNOW

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

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

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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