Mexican meatballs in spicy macha sauce

Neil Perry
Mexican meatballs in spicy macha sauce.
Mexican meatballs in spicy macha sauce. Photo: William Meppem

Seeking a little knockout spice to liven up lunchtime? This punchy Mexican-inspired dish will have you swooning the best way possible.


Meatballs in spicy macha sauce

300g minced beef

300g minced pork

½ tsp ground cumin

1 garlic clove, finely chopped

1 tsp sea salt and freshly ground black pepper

60g fresh breadcrumbs

2 large eggs (organic, if possible)

1 tbsp milk extra virgin olive oil

manchego or pecorino cheese, to serve

handful coriander leaves, to serve

For the spicy macha sauce

4 ripe tomatoes

1½ tsp of macha* paste

2 garlic cloves

¼ tsp ground cumin

½ tsp dried oregano

½ tsp sea salt

250ml chicken stock


1. For the spicy sauce, place the tomatoes, macha paste, garlic, cumin, oregano and salt in a blender. Add the stock and process until quite smooth.

2. For the meatballs, place the beef, pork, cumin, garlic, 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 in a little olive oil and taste it. Form the mince mixture into small walnut-sized balls.

3. Heat a large frying pan with a splash of olive oil over a medium heat. Add the meatballs and brown gently for 2 minutes. Add the sauce and cook gently for 6 minutes, stirring occasionally, or until the sauce starts to thicken. Reduce the heat to medium-low and cook, uncovered, until the sauce reduces to about half its original volume and coats the meatballs (about 5 minutes).

4. Spoon the meatballs onto a serving plate and grate the Manchego or pecorino over the top. Sprinkle with coriander leaves.

*Macha is available from Once you buy it, you'll use it on everything.

For another delicious, Mexican-inspired dish, try Neil Perry's king prawns in green salsa.