Mexican style meatballs
These Mexican style meatballs are perfect winter parties – such as Halloween, Bonfire Night, Christmas New Year’s eve, as the dish can be prepared well in advance (particularly the tomato sauce). I made it using ready-to-cook meatballs bought at the supermarket, but you can easily make your own by mixing some minced meat with breadcrumbs, seasoning , garlic & onion powder. Serve the dish in tacos or tortilla wraps, alternatively with boiled rice or tortilla chips. I used really spicy chipotle paste – if you use normal one, add more to have it a real kick.
Ingredients
Method
- Thinly slice the onion and garlic. Roughly chop the carrot and pepper.
- Heat the oil in a large flat pan then gently soften the onion and garlic. Add the carrot and red pepper bits, simmer for 5 minutes. Add the spices, stir for a minute, then add the chipotle paste and tomato purée. Stir to coat the veggies well, then add the tinned tomatoes and enough water to cover the veggies well.
- Bring to the boil, then gently simmer for 25 minutes or so, until the veggies are tender.
- Add the fresh herbs, season with salt and pepper, then process the stew using a hand-held blender until you get a slightly coarse, thick sauce.
- Meanwhile, in another pan, fry the meatballs until brown all over.
- When the tomato sauce is ready, add the drained beans and the meatballs, then cook for another 10-15 minutes, until the meatballs are properly cooked through.
- Serve with coriander leaves and a squeeze of lime juice or a dollop of sour cream.