Recipe Index

Ingredients

• 8oz beef mince ((ground beef))
• 8oz pork mince ((ground pork), or more beef (Note 1))
• 1/2 red onion (, grated using a standard box grater)
• 1.75 oz plain corn chips (, sub breadcrumbs + 1/4 tsp salt (Note 2))
• 1 egg
• 3 tbsp coriander/cilantro (, finely chopped (sub chives or parsley))
• 3 tbsp parsley (, finely chopped (optional))
• 2 tsp fresh jalapeño (, seeds removed and finely minced (reduce/omit for not spicy))
• Oil spray ((preferably olive oil))
• 1 1/2 tsp ground cumin
• 1 tsp chipotle powder (, sub more smoked paprika, reduce for less spicy (Note 3))
• 1 tsp coriander powder
• 1 tsp garlic powder ((sub 1/2 fresh garlic clove, finely grated))
• 1/2 tsp paprika (, hot for spicy or sweet for not (or sub more Chipotle powder))
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cloves garlic (, finely minced)
• 1 chipotle from a can of Chipotle in Adobo (, finely chopped - add another for extra flavour! (Note 4))
• 1 tsp Adobo Sauce from a can of Chipotle in Adobo ((Note 4))
• 24 oz crushed tomato
• 1 tsp sugar
• 1 tbsp coriander/cilantro (, roughly chopped)
• Coriander/cilantro leaves (, whole)
• Shredded cheese
• Sour cream
• Guacamole ((or just diced, sliced or mashed plain avocado))
• Rice, for serving ((Note )

Method

1. Heat the oven to 390F, set a rack over a tray, and spray the rack with oil.
2. Blitz the corn chips in a food processor to fine crumbs, or seal them in a bag and bash them with a rolling pin.
3. Put the beef mince, pork mince, grated red onion, corn chip crumbs, egg, chopped coriander, parsley, minced jalapeño and the meatball spices — cumin, chipotle powder, coriander powder, garlic powder, paprika, salt and black pepper — in a bowl and mix them well with your hands.
4. Roll the mixture into balls 1¼ to 1½ in across, about 20 to 24 of them, and arrange them on the oiled rack.
5. Spray the meatballs generously with oil and bake them for 10 minutes until browned on the outside while still raw in the middle.
6. While they bake, heat the olive oil in a large skillet over medium-high, cook the minced garlic for 30 seconds, and saute the finely chopped chipotle chile for 20 seconds.
7. Add the crushed tomato, adobo sauce and sugar to the skillet, bring the sauce to a simmer, and cook it on low for 5 minutes, stirring now and then.
8. Transfer the baked meatballs into the sauce and simmer them for another 10 minutes, rolling them occasionally, until the sauce thickens and the meatballs cook through.
9. Scatter the roughly chopped coriander over the pan and serve the meatballs over rice, or tucked into tortillas, with shredded cheese, sour cream and guacamole for topping.

Prep: 20 min · Cook: 25 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data