This recipe is my amalgamation to two great recipes from Rick Bayliss and Thomasina Myers. It combines the two into a simpler and quicker affair. The two originals are wonderful if you have more time in the kitchen than I did today!
Mexican Meatballs
For the meatballs:
For the sauce:
In a food processor, blitz the onion with the garlic, bacon, eggs and breadcrumbs. If you have a large processor you can add the mince also, although I just tip everything into a big mixing bowl at this stage. The add all the other meatballs ingredients. Mix together thoroughly, and then divide the mixture into four, and then make 8 meatballs of each quarter, so that you eventually will have 32 balls.
Put in an oven at 180 degrees (or 160 degrees for a fan oven) for fifteen minutes. Meanwhile, blend together the sauce ingredients in a food processor and when the fifteen minutes is up, take the meatballs out of the oven and pour the sauce over. Return to the oven and cook for 30 minutes. If you want the meatballs to have a lot of sauce, cover the dish with foil half-way through the second cooking time.
Serve with lashings of guacamole, finely shredded iceberg lettuce and grated cheese and enjoy!
Mexican Meatballs
For the meatballs:
- 1 large onion
- 3 cloves of garlic
- 800g minced pork
- 4 slices of streaky bacon
- 50g breadcrumbs
- 1tbs chopped parsley
- 1tbs chopped mint
- 1tsp dried oregano
- 1tsp ground cumin
- 1/2tsp ground allspice
- 2tsp tomato puree
- 1tbs Worcestershire sauce
- 1 egg, beaten
For the sauce:
- 1-2 canned chipotle chiles en adobo
- 2 tins of chopped tomatoes
- 100ml chicken stock
- 1 clove of garlic
In a food processor, blitz the onion with the garlic, bacon, eggs and breadcrumbs. If you have a large processor you can add the mince also, although I just tip everything into a big mixing bowl at this stage. The add all the other meatballs ingredients. Mix together thoroughly, and then divide the mixture into four, and then make 8 meatballs of each quarter, so that you eventually will have 32 balls.
Put in an oven at 180 degrees (or 160 degrees for a fan oven) for fifteen minutes. Meanwhile, blend together the sauce ingredients in a food processor and when the fifteen minutes is up, take the meatballs out of the oven and pour the sauce over. Return to the oven and cook for 30 minutes. If you want the meatballs to have a lot of sauce, cover the dish with foil half-way through the second cooking time.
Serve with lashings of guacamole, finely shredded iceberg lettuce and grated cheese and enjoy!