Definitely not just one for the preggos, I recently had a stab at combining recipes from a few places around the web (and made a bit of it up myself) to mix two of my favourites – Mexican flavours with Italian meatballs.
It did kind of wing it as I went along but the end result was good – smoky, slightly spicy, zingy and a new take on comfort food.
Here’s my recipe, give it a go!
- Olive oil
- 500g lean mined beef
- 80g white breadcrumbs (I used ready made crumbs)
- 4 tsp chipotle paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp oregano
- 1 clove garlic, diced
- 1 white onion, chopped
- 1 yellow and 1 red pepper, chopped into chunks
- Can on chopped tinned tomatoes
- 1 tbsp tomato puree
- 200ml beef stock
- Chopped fresh coriander (to serve)
- Lime wedges (to serve)
- Basmati rice
- Nachos (optional)
- Combine the mince meat, breadcrumbs, 2 tsp chipotle paste, 1 tsp of cumin and 1 tsp of coriander in a bowl with salt and pepper. Roll the mixture into meatball-size pieces and fry in the pan with 1 tbsp of olive oil for around 10 minutes until they’re cooked through. The exact length of time you cook them for depends on how big your balls are!
- Remove the meatballs from the pan and add another dash of olive oil, then add the garlic and onion and fry for a couple of minutes.
- Throw in the peppers and cook for 1 minute until they start to soften.
- Add the chopped tomatoes, beef stock and tomato puree along with 2 tsp chipotle paste, 1 tsp cumin, 1 tsp ground coriander and 2 tsp oregano.
- Let the mixture cook for a few minutes until the liquid starts to reduce down.
- Add the meatballs back in, stir well and leave to cook for a further few minutes until the sauce is nice and thick and the meatballs are hot all the way through.
- In the meantime, cook your rice – I actually cheated and used an Uncle Ben’s Mexican rice packet which took all of two minutes, but good old basmati is just as good if you have the time.
- Serve the meatball mixture with your rice, a handful of nachos on the side if you like, throw on some coriander and a wedge of lime and your Mexican feast is ready!
Warming, comforting and perfect Saturday night in front of Strictly food, the only thing missing for me was a rum cocktail!