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Albondigas (meatballs)

Gino D'Acampo from Gino D'Acampo Returns to Mexico
Gino D'Acampo's mouth-watering meatballs are served with a flavoursome Chipotle sauce which gives a distinctive Mexican flavour to this dish

Albondigas (meatballs)

Method

1. To make the meatballs; mix the onion with the pork and beef.

2. Add the breadcrumbs, oregano, cumin, salt, and pepper and mix well.

3. Add the egg, and mix thoroughly.

4. Roll the mixture into 4cm balls

5. Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally, until browned.

6. To make the sauce; finely chop or purée the chilli. If you want less heat, purée with the soaking water and then use just half of the resulting purée. .

7. Put the oil, chipotle, onion, garlic, stock, tomatoes, passata, salt and pepper into a large pan or flame-proof casserole dish. Bring to the boil and simmer for 5 minutes, then stir in the stock.

8. Add the meatballs to the sauce and simmer for 10 minutes to heat through.

9. Serve with rice and garnish with oregano sprigs

Cook's Notes:
Chipotle chillies are dried smoked jalapeño chillies with a heat level of about 6. They give all sorts of dishes a great smoky flavour from ribs to dips.

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Serves: 4

Prep: 20 min
Cook: 25 min

Ingredients

For the meatballs

1 onion, finely chopped
225g minced pork
225g lean minced beef
50g fresh breadcrumbs, toasted
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp Salt
1/2 tsp ground black pepper
1 egg, beaten
oil, for frying

For the sauce

1 chipotle chilli, seeds removed and soaked in a little water for 15 minutes
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
175ml beef stock
1 x 400g tinned chopped tomatoes, in juice
7 tbsp passata