Mexican meatballs with chipotle sauce ' Albondigas '
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
For the Meatballs
- 500g minced lamb
- 1 egg
- 1 cup of breadcrumbs
- 1 tbsp garlic crushed
- 1 onion finely chopped
- 1 tbsp of oregano
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp allspice
- 1/4 tsp ground coriander
- 1/4 tsp ground/ grated nutmeg
- 1 apple grated ( core removed)
For the Sauce
- 500g minced lamb
- 1 egg
- 1 cup of breadcrumbs
- 1 tbsp garlic crushed
- 1 onion finely chopped
- 1 tbsp of oregano
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp allspice
- 1/4 tsp ground coriander
- 1/4 tsp ground/ grated nutmeg
- 1 apple grated ( core removed)
- 2x 400g passata
- 1 tsp chipotle paste
- 1 onion finely chopped
- 2 tsp garlic powder
- 1/2 tsp mint
- 1/2 tsp oregano
- pinch of sugar
- salt and pepper to taste
Method
step 1
To make the meatballs. Soften the onions and garlic in a pan and set aside to cool slightly.step 2
when cooled add the onions and garlic to the remaining meatball ingredients and mix thoroughly. The mixture should be quiet moist.step 3
With your hands shape into golf ball sized meatballsstep 4
Drizzle the pan with a little oil and gently fry the meatballs in batched until coloured all the way around, then set aside. The meatball do not have to be fully cooked all the way through at this stage.step 5
To make the sauce. Scrape the pan clean and add oil if needed. fry the onions and garlic until browned.step 6
Add the remaining sauce ingredients and bring to a simmer.step 7
Carefully drop in the meatballs to the sauce along with any juices. Simmer for 30-40mins untill the sauce is thick and the meatballs are cooked through. Add a drop of water if the sauce becomes too thick.step 8
Check for seasoning and adjust with a bit more sugar, salt or pepper if needed.
