Mexican Meatballs

One thing I have noticed since starting this project is that most countries have their own spin on a dish, this next one is a perfect example of what I mean. Meatballs are made the world over in various ways with different types of meat, fish or both.

Danish = Chicken with meatballs (pork)

Albania = Mint meatballs

North America and Sweden = Swedish meatballs

Spain = Cuttlefish with meatballs (shrimp)

Italian = spaghetti and meatballs

Germany = Frikkadella meatballs

And Mexico Albondigas, you can’t really go wrong with meatballs.

Albondigas

500g half and half mince, beef and pork

1 onion, finely chopped

50g fresh breadcrumbs

1tsp oregano

½ tsp ground cumin

½ tsp salt

½ tsp ground black pepper

1 beaten egg

Oil for frying

Fresh oregano

For sauce

1 chipolte chilli, seeded

1tbsp olive oil

1 onion finely chopped

2 crushed garlic cloves

175ml/ ¾ cup beef stock

400g can chopped tomatoes

105ml passata

1. If not already done mix together the beef and pork mince. Add the onion and the breadcrumbs, oregano, cumin, salt and pepper and the eggs. Using your hands, because I still stand by the it’s way more fun rule. Squish and knead the mixture until really well combined. (I should probably point out ‘clean hands’ to squish and knead the meat, however you really should already have clean hands you’re cooking after all)
2. Roll the mixture into 4cm balls and chill while you make the sauce.
3. Soak the chilli for 15 minutes in a covered dish of hot water. Meanwhile heat the oil in a heavy based skillet and fry the onion and garlic until soft but not browned.
4. Remove the chilli from the water, because you want to reserve the water anyway, chop it up and add it to the onion and for a further minute or so keep frying. Stir in the stock, tomatoes and passata with the soaking water, add salt and pepper to taste, bring to a rolling boil and reduce the heat to a simmer stirring every now and then.
5. In another skillet, brown the meatballs in batches for about 5 minutes, put the meatballs on kitchen roll to drain the oil. Transfer the meatballs to a casserole dish, cover with the sauce and simmer for about ten minutes, stirring occasionally so that the meatballs are coated but don’t fall apart. Serve with rice and garnish with oregano.
    
   Top tip = this recipe is great for next day leftovers as meatball subs, just half the meatballs and slather them and the tomato sauce over the sub and sprinkle with grated cheese, heat in the oven or under the grill/broiler.