Love these, look Italian, could only be Mexican when you taste them. The chipotle in adobo sauce is awesome to have around the kitchen. Add to any sauce for a fantastic smoky lift and I love them chopped through a vinaigrette for a salad. Serve these with tortillas for a fresh taco or serve them with rice or potatoes for a hearty tasty meal. If you really want to have
300 g (10½ oz) minced (ground) beef
300 g (10½ oz) minced (ground) pork
½ teaspoon ground cumin
1 garlic clove, finely chopped
sea salt and freshly ground black pepper
60 g (2¼ oz/1 cup) fresh breadcrumbs
2 large eggs, organic, if possible
1 tablespoon milk
extra virgin olive oil
Manchego or pecorino cheese, to serve
4 ripe tomatoes
6 chipotle chillies in adobo sauce (see note)
2 garlic cloves
¼ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon sea salt
250 ml (9 fl oz/1 cup) chicken stock
For the chipotle sauce, place the tomatoes, chillies and their sauce, garlic, cumin, oregano and salt in a blender. Add the stock and process until quite smooth.
For the meatballs, place the beef, pork, cumin, garlic, 1 teaspoon salt and a grind of pepper in a bowl. Mix well, then stir in the breadcrumbs, eggs and milk. To check the seasoning, cook a small amount of mixture and taste it. Form the mince mixture into small walnut-sized balls.
Heat a large frying pan with a splash of olive oil over medium heat. Add the meatballs and brown gently for 2 minutes. Add the sauce and cook gently for 6 minutes, stirring occasionally, or until the sauce starts to thicken. Reduce the heat to medium–low and cook, uncovered, until the sauce reduces to about half its original volume and coats the meatballs.
To serve, spoon the meatballs onto a serving plate and grate a little Manchego or pecorino over the top.
Chipotle chillies are red jalapeños that have been smoked and dried. Adobo sauce is typically flavoured with spices such as paprika, bay leaves and oregano. The two are available together in tins at selected delis and Mexican food suppliers.