Meatballs in chipotle sauce

Neil Perry
Spicy kick ... Meatballs in chipotle sauce.
Spicy kick ... Meatballs in chipotle sauce. Photo: William Meppen

Create layers of flavour in this simple, Mexican-inspired dish that can be served with rice, pasta or boiled potatoes.


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.