Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 24 beef meatballs
  • 1 red onion
  • 2 cloves of garlic
  • 1 carrot
  • 1 red bell pepper
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp dried oregano
  • 1 tsp chipotle paste spicy
  • 1 Tbsp potato purée
  • 1 tin Plum tomatoes
  • 2 Tbsp Chopped coriander
  • 1 tin black or kidney beans optional
  • Freshly squeezed lime juice

Method
 

  1. Thinly slice the onion and garlic. Roughly chop the carrot and pepper.
  2. 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.
  3. Bring to the boil, then gently simmer for 25 minutes or so, until the veggies are tender.
  4. 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.
  5. Meanwhile, in another pan, fry the meatballs until brown all over.
  6. 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.
  7. Serve with coriander leaves and a squeeze of lime juice or a dollop of sour cream.