Monday, 11 November 2013

Tex-Mex Meatballs in Chipotle-Tomato Sauce

 
Tender meatballs smothered in a chipolte laced sauce.



A fleck of yellow, a flash of green.



Rich, smoky, spicy sauce.



A sprinkle of fresh coriander, the finishing touch... Like applying lip-gloss before you go on a date.
(Actually the last thing I do before I go on a date is check to make sure 
I haven't accidentally tucked my skirt into my underwear.)



Anybody need some hot sauce?



Couldn't you just dunk a tortilla right in there and abandon all thoughts of cutlery?



Serve with Chilli Tortillas and your favourite Tex-Mex fixings.


Have I talked you into making this for your dinner tonight? I can be very persuasive ya know?



Tex-Mex Meatballs in Chipotle-Tomato Sauce
slightly adapted from The Homesick Texan
Serves 4-6

For the Meatballs:
500g ground beef
1/2 cup yellow acorn squash, grated
1/2 onion, finely diced
2 cloves garlic, crushed
1/4 cup chopped coriander leaves, plus extra for sprinkling
1 teaspoon sea salt flakes
1 teaspoon cracked black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chilli powder (I used Ancho)
1/4 teaspoon ground allspice
1 egg
1/4 cup panko 

For the Sauce:
400g can crushed tomatoes
2 canned chipotle chillies in adobo sauce
1/4 onion, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground allspice
250ml ckicken stock
1 tablespoon lime juice
Sea salt flakes

Make the Meatballs:
Preheat the oven to 190 degrees C. Lightly grease a large baking tray.

Put all of the meatball ingredients into a large mixing bowl. Mix until well combined.

Roll the meat into tablespoon-size balls and place on the prepared tray. Bake for 20 minutes or until lightly browned.

Make the Chipotle-Tomato Sauce:
Out the tomatoes, chipotle chillies, onion, garlic, cumin, oregano, allspice, chicken stock and lime juice into a blender and blitz until it is a puree. Adjust the seasoning.

Pour the sauce into a large shallow pan. Bring the pot to the boil and then reduce the heat to a simmer. Add the meatballs and simmer for 30 minutes.

Serve with your favourite hot sauce, homemade Chilli Tortillas, Salsa Fresca, sliced pickled jalapenos and slices of avocado. Sprinkle with chopped coriander leaves.

10 comments:

  1. WOW! You've got a big selection of hot sauces haha, I love it!! & the meatballs. How to revinvented a meatball. It's incredible how good it looks. Yum :)

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    1. Thanks Gabrielle. Did I ever tell you I have a thing for hot sauce?

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  2. I think my husbands hot sauce collection pales in comparison to yours, and that's sayin somethin! Love that there is squash in the meatballs too! Very intriguing!!

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    1. I have a Hot Sauce Addiction. (I might name my girl band Hot Sauce Addiction.) The squash keeps the meatballs tender and moist.

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  3. I love the flavors in this - one of my favorite recipes you've featured so far and that's saying A LOT! Yum!

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    1. Thanks Jessica. I love Tex-Mex anything too.

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  4. Meatballs and spicy sauce! My boyfriend will love this! I am betting these will freeze really well too, which means I can leave him with delicious dinners for the nights I am not there to cook for him :)

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    1. These are perfect for freezing.Your boyfriend is a lucky guy.

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  5. Haha, I share the hot sauce addiction! I love the sauce itself (I am a chilli fiend) but I also get infatuated with those glorious little bottles when I see them on the shelf. Weird, I know! Anyway, back to the recipe. These look DELICIOUS. Have you started the petition for the chipotles in adobo to be stocked in Aussie supermarkets yet?! Argh. I love them to bits.

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