1 chipotle chilli, seeds removed and soaked in a little water for 15 minutes
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
175ml beef stock
1 x 400g can chopped tomatoes in juice
7 tbsp passata
Instructions
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 4cm 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 purée the chilli. If you want less heat, purée with the soaking water and then use just half of the resulting purée. .
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
Originally Submitted
5/5/2008
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