Mexican Meatballs
Mexican Meatballs are a delicious twist on a classic dish that combines heartiness with vibrant Mexican flavors, making them perfect for any meal.
Ingredients
For the Meatballs
- 250 g beef mince (ground beef)
- 250 g pork mince (ground pork) or more beef
- 1/2 unit red onion, grated
- 50 g plain corn chips sub breadcrumbs + 1/4 tsp salt
- 1 unit egg
- 3 tbsp coriander/cilantro, finely chopped sub chives or parsley
- 3 tbsp parsley, finely chopped optional
- 2 tsp fresh jalapeño, finely minced reduce/omit for not spicy
- 1.5 tsp ground cumin
- 1 tsp chipotle powder reduce for less spicy
- 1 tsp coriander powder
- 1 tsp garlic powder sub 1/2 fresh garlic clove, finely grated
- 1/2 tsp paprika hot for spicy or sweet for not
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 unit chipotle from a can of Chipotle in Adobo, finely chopped add another for extra flavour
- 1 tsp Adobo Sauce from a can of Chipotle in Adobo
For the Sauce
- 800 g crushed tomato
- 1 tsp sugar
- 1 tbsp coriander/cilantro, roughly chopped
For Garnish and Serving
- units Coriander/cilantro leaves, whole
- units Shredded cheese
- units Sour cream
- units Guacamole (or just diced, sliced or mashed plain avocado)
- units Rice for serving
Instructions
Preparation
- Preheat your oven to 220°C/390°F (200°C fan). Place a rack over a tray and spray the rack with oil.
- Blitz the corn chips in a Nutribullet or food processor until they become fine crumbs. Alternatively, put them in a ziplock bag and bash them with a rolling pin.
- For the meatball mixture, combine all meatball ingredients and spices in a bowl. Mix well with your hands.
- Roll the mixture into 3-3.5cm (1.2-1.4”) balls and place them on the rack. You should get around 20-24 meatballs.
- Spray the meatballs generously with oil and bake them for 10 minutes until browned. They will still be raw inside.
Cooking
- While the meatballs bake, start the sauce by heating oil in a large skillet over medium-high heat.
- Sauté minced garlic for 30 seconds, then add chopped Adobo Chile and cook for 20 seconds.
- Add crushed tomatoes, Adobo sauce, and sugar to the skillet. Bring to a simmer, then reduce heat and let it cook for 5 minutes, stirring occasionally.
- Cook the meatballs in the sauce for an additional 10 minutes, rolling them occasionally until the sauce thickens and the meatballs are thoroughly cooked.
- Sprinkle with chopped coriander/cilantro before serving.
Notes
To store any leftovers, let the meatballs cool completely and place them in an airtight container. They can be refrigerated for up to 3-4 days or frozen for up to 3 months. To reheat, warm them in a skillet on the stove or microwave until heated through.