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Mexican meatballs

Name: Mexican meatballs
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 6
Ingredients: 60ml olive oil; 1 onion, finely chopped; 4 rashers rindless bacon, finely chopped; 800g beef mince; 500g pork mince; 105g breadcrumbs; 2 eggs, lightly beaten; 20.00 ml English mustard; 2 limes; Chopped mint leaves, to serve; 20.00 ml olive oil; 2 onions, thinly sliced; 4 garlic cloves, thinly sliced; 1 bunch flat-leaf parsley, leaves and stalks separated, finely chopped; 2 chipotle chillies in adobo sauce, finely chopped, 2 tbs adobo sauce reserved; 2 x 400g cans Rich & Thick Classic Tomatoes; 500ml beef stock

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Feb 01, 2017

Put a spicy slant on this mid-week favourite by cooking the family a latin-inspired meatball dish.

1/4 cup (60ml) olive oil
1 onion, finely chopped
4 rashers rindless bacon, finely chopped
800g beef mince
500g pork mince
1 1/2 cups (105g) fresh breadcrumbs
2 eggs, lightly beaten
1 tbs English mustard
2 limes
Chopped mint leaves, to serve

Chilli-tomato sauce

1 tbs olive oil
2 onions, thinly sliced
4 garlic cloves, thinly sliced
1 bunch flat-leaf parsley, leaves and stalks separated, finely chopped
2 chipotle chillies in adobo sauce, finely chopped, 2 tbs adobo sauce reserved
2 x 400g cans Ardmona Rich & Thick Classic Tomatoes
2 cups (500ml) beef stock

Method

1.

Heat 1 tbs oil in a frypan over medium heat. Add onion and bacon. Cook, stirring, for 7 minutes or until onion is softened and bacon is golden. Set aside to cool slightly. Line 2 baking trays with baking paper.
2.

Combine minces, breadcrumbs, egg, mustard and onion mixture in a bowl. Roll 1 tbs mixture each into balls and place on the prepared trays. Cover and chill for 30 minutes to firm up.
3.

Meanwhile, to make chilli-tomato sauce, heat oil in a saucepan over medium heat. Add onion and garlic. Cook for 7 minutes or until softened. Add parsley stalks, chilli and adobo sauce. Cook, stirring, for 2 minutes or until parsley stalks are slightly softened.
4.

Add tomatoes, breaking them up with a spoon. Increase heat to high. Add stock and bring to the boil. Reduce heat to medium and cover with a lid while you cook the meatballs.
5.

Meanwhile, heat remaining 2 tbs oil in a frypan over medium-high heat. In 3 batches, cook meatballs, turning, for 5 minutes or until just browned.
6.

Transfer meatballs to sauce. Simmer, stirring occasionally, for 45-50 minutes until sauce is thickened and meatballs are cooked through. Stir through the juice of half a lime and cut remaining lime into wedges.
7.

Scatter meatballs with mint and parsley and serve with lime wedges on the side.