Pork Mexican

Pork meatballs with chipotle sauce

Name: Pork meatballs with chipotle sauce recipe
Yield: 6
Cuisine: /mexican
Ingredients: 3 parsnips, cut into wedges lengthways; 2 large carrots, cut into wedges lengthways; 40.00 ml extra virgin olive oil; Coriander sprigs and steamed rice, to serve; 280g bread; 200ml milk; 500g pork mince; 1 onion, finely chopped; 1 egg; 1 garlic clove, finely chopped; 1L (4 cups) chicken stock; 400g can diced tomatoes; 1 onion, roughly chopped; 2 garlic cloves, sliced; 40.00 ml chipotle in adobo sauce; 1 tsp each ground cumin and dried oregano

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by Sarai Castillo

CHEF, TRES A CINCO

Jun 16, 2023

”We don’t really use parsnips a lot in Mexico, but this is a clear example of how easily they can fit with a cuisine. They’re very adaptable!”

3 parsnips, cut into wedges lengthways
2 large carrots, cut into wedges lengthways
2 tbs extra virgin olive oil
Coriander sprigs and steamed rice, to serve

Meatballs

1/2 loaf (280g) day-old sourdough, crust removed, cut into 2cm pieces
200ml milk
500g pork mince
1 onion, finely chopped
1 egg
1 garlic clove, finely chopped

Sauce

1L (4 cups) chicken stock
400g can diced tomatoes
1 onion, roughly chopped
2 garlic cloves, sliced
2 tbs chipotle in adobo sauce
1 tsp each ground cumin and dried oregano

Method

1.

For the meatballs, place bread in a large bowl and drizzle over the milk. Stand for 10-15 minutes. Squeeze out milk from bread, discarding milk. Wipe out bowl and return bread to bowl. Set aside.
2.

Preheat oven 190°C/170°C fan-forced. Line 2 baking trays with baking paper. Place parsnip and carrot on one prepared tray. Drizzle with olive oil and roast for 25-30 minutes until tender.
3.

Add all remaining meatball ingredients and 1 tsp fine salt to softened bread and, using your hands, mix well. Shape 2 heaped tbs of mixture into meatballs and place on remaining prepared tray. Bake for 20 minutes, then flip meatballs and bake for a further 20 minutes or until browned.
4.

For the sauce, place 2 cups (500ml) stock in a large blender (or in a small blender in batches). Add all remaining ingredients and season with freshly ground black pepper. Whiz until smooth. Transfer to a medium saucepan and heat over low heat. Add remaining stock, season with salt flakes and bring to the boil. Reduce heat and simmer for 10 minutes.
5.

Add meatballs to the sauce. Simmer for a further 20 minutes or until sauce thickens. Add roasted parsnip and carrot, stir and simmer for 1 minute. Serve with rice and coriander.