Photo: William Meppem
- 300g beef mince
- 300g pork mince
- 1/2 tsp ground cumin
- 1 clove garlic, finely chopped
- sea salt and freshly ground pepper
- 1 cup fresh breadcrumbs
- 2 large eggs
- 1 tbsp milk
- extra virgin olive oil
- manchego or pecorino cheese, to serve
- 4 ripe tomatoes
- 2 chillies from a can of chipotle chillies in adobo sauce, strained, plus 1 tsp of the strained sauce
- 2 cloves garlic
- 1/4 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1 cup chicken stock
To make the sauce, place the tomatoes, chillies plus 1 tsp of their sauce, garlic, cumin, oregano and salt in a blender.
Add the chicken stock and process until quite smooth.
To make the meatballs, place the beef, pork, cumin, garlic, 1 tsp salt and a grind of pepper in a bowl.
Mix well, then stir in the breadcrumbs, eggs and milk.
To check the seasoning, cook a small amount of mixture and taste it.
Form the mince mixture into small balls about the diameter of a 20-cent piece.
Heat a large frying pan over a medium heat with a splash of olive oil.
Add the meatballs and brown gently for 2 minutes.
Add the sauce and cook gently for about 6 minutes, stirring occasionally, until the sauce starts to thicken.
Reduce the heat to medium-low and cook, uncovered, until the sauce has reduced to about half its original volume and coats the meatballs.
To serve, spoon the meatballs onto a serving plate, and grate a little manchego or pecorino over the top.
Correction: The quanitity of the chipotle chillies in adobo sauce has been clarified from the original version of this piece.