Albondigas (Meatballs)

These mouth-watering meatballs are served with a flavoursome chipotle sauce which gives a distinctive Mexican flavour to this dish.

• Ready In: 45 mins
• Serves: 4

Ingredients

• For the meatballs

• 1  onion, finely chopped
• 8  ounces ground pork
• 225  g ground beef
• 2  ounces  fresh breadcrumbs, toasted
• 1  teaspoon dried oregano
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1  egg, beaten
•  oil, for frying

• For the sauce

• 1  chipotle chile, seeds removed and soaked in a little water for 15 minutes
• 1  tablespoon  vegetable oil
• 1  onion, finely chopped
• 2  garlic cloves, finely chopped
• 3⁄4 cup  beef stock
• 1 (14 ounce) can  chopped tomatoes with juice
• 7  tablespoons  passata

• To serve

•  cooked rice
• 3  sprigs oregano

Directions

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 2in 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 mince the chilli. If you want less heat, mince with the soaking water and then use just half of the resulting paste.
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.