Tuesday, 12 March 2013

Chipotle Meatballs

As you can see from the picture below these are not meatballs!! They started off as meatballs but they all fell apart in the pan so we had chipotle mince instead. It was still pretty tasty although the chipotle paste wasn't very hot and I definitely could have added more.

Chipotle Meatballs (adapted from Good Food Magazine January 2012)
(Serves 4)

500g pork mince
2 large handfuls fresh breadcrumbs
1 egg
2 tbsp oil
2 garlic cloves, chopped
2 medium red onions, ¼ finely chopped, the rest sliced
small bunch coriander leaves and stems, finely chopped, plus extra leaves to serve
2 peppers, cut into chunks
400g can chopped tomatoes
1 tbsp chipotle paste
salad or rice to serve

In a small bowl, mix together the pork, breadcrumbs, egg, finely chopped onions and the chopped coriander leaves. Season, mix well and shape into small meatballs. Over a medium heat, add 1 tbsp of the oil to a large frying pan and brown the meatballs on all sides, then remove from the pan and set aside.

Add the remaining oil, sliced onion, garlic, coriander stems, peppers and some salt. Cook for 5 mins, then add the passata and chipotle paste. Pour in 100ml water and stir well, then simmer for 10 mins before adding the meatballs and cooking for a further 5 mins. Serve with rice and lettuce and scatter with the extra coriander leaves.

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