Name: Meatballs with spicy chipotle tomato sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 500g pork mince; 2 large handfuls fresh breadcrumbs; 1 egg; 2 medium red onions ¼ finely chopped, the rest sliced; small bunch coriander leaves and stems, finely chopped, plus extra leaves to serve; 2 tbsp vegetable oil; 2 garlic cloves chopped; 400ml passata; 1 tbsp chipotle paste; potatoes or rice, to serve

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Meatballs with spicy chipotle tomato sauce

Meatballs with spicy chipotle tomato sauce

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 4.3 out of 5.21 ratingsRate

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Mexican chipotle pepper paste gives this everyday pork supper a smoky, spicy flavour

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Ingredients

Nutrition

Units:

MetricUS

500g pork mince
2 large handfuls fresh breadcrumbs
1 egg
2 medium red onions

¼ finely chopped, the rest sliced
small bunch coriander

leaves and stems, finely chopped, plus extra leaves to serve
2 tbsp vegetable oil
2 garlic cloves

chopped
400ml passata
1 tbsp chipotle paste
potatoes

or rice, to serve

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Nutrition: per serving

kcal406

low
fat20g
saturates6g
carbs26g
sugars10g
fibre3g
protein31g
salt1.5g

low

Method

step 1

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.
step 2

Add the remaining oil, sliced onion, garlic, coriander stems 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 potatoes or rice and scatter with the extra coriander leaves.

Recipe from Good Food magazine, January 2012

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A star rating of 4.3 out of 5.21 ratings

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