Meatballs in Chipotle Sauce

Meatballs of any kind are a favourite in our household. These ones pack a little surprise as they look Italian but taste Mexican. You can serve them with rice, potatoes or our favourite way in tortillas with all the usual toppings.

Chipotle chillies in adobo sauce are best when found in tins at delis or speciality food stores. Here I have used the chopped ones in the jar that you can find in the supermarket. If you find the tinned ones use 3 – 4 chillies (Neil suggests 6!) and a spoon or two of the sauce, for a medium heat. Three tablespoons of the jarred chipotle gives the sauce a little chilli kick, not hot. So, if you like heat either increase the quantity to four tablespoons or add hot sauce, Jalapeno etc. I have specified low sodium chicken stock or homemade as the sauce reduces quite a bit and can become too salty.

Recipe is from Neil Perry’s book “Simply Good Food”.

Ingredients – Sauce

• 4 ripe tomatoes, quartered
• 3 -4 tbsp chipotle in adobo sauce (see notes above)
• 2 garlic cloves, peeled and roughly chopped
• 1/4 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1 cup salt reduced chicken stock or homemade

Ingredients – Meatballs

• 300 gm minced beef
• 300 gm minced pork
• 1/2 tsp ground cumin
• 1 garlic clove, finely chopped
• Sea salt and freshly ground pepper
• 60 gm fresh breadcrumbs
• 2 large eggs
• 1 tbsp milk
• Extra virgin olive oil

Serving Suggestions

• Avocado
• Sour cream
• Tortillas, rice or potatoes
• Parmesan or feta cheese
• Shredded cabbage or lettuce
• Lime

Directions

For the chipotle sauce, place the tomatoes, chipotle, garlic, cumin, oregano and salt in a blender. Add the stock and process until smooth.

For the meatballs, place the beef, pork, cumin, garlic and 1 tsp salt and a grind of black pepper in a bowl. Mix well, clean hands are the best implement for this. Add in the breadcrumbs, eggs and milk and mix until combined. Form into small meatballs about 1 tablespoon of the mix.

Heat a large frying pan over medium heat with a drizzle of olive oil. Add the meatballs and brown gently on all sides.

Add the sauce and cook gently for about 5 minutes, stirring very gently occasionally.

Reduce the heat to medium low and cook, uncovered, until the sauce reduces to about half and coats the meatballs well. Spoon the meatballs onto a serving plate and grate a little cheese over the top.

Are meatballs a favourite in your house as well? If you can hunt out the chipotle chillies in adobo sauce in tins, do! As they really do make a difference in this recipe. Like always, please leave me comment if you make this recipe letting me know how you got on. Enjoy. Sheryl x