MEXICAN MEATBALLS WITH CHIPOTLE SAUCE ' ALBONDIGAS '
This versatile Meatball recipe can be eaten on its own or served with pasta, rice, couscous or in a baguette.
Provided by The-Lottie-Plot-34
Time 1h10m
Yield Serves 4
Number Of Ingredients 34
Steps:
- To make the meatballs. Soften the onions and garlic in a pan and set aside to cool slightly.
- when cooled add the onions and garlic to the remaining meatball ingredients and mix thoroughly. The mixture should be quiet moist.
- With your hands shape into golf ball sized meatballs
- Drizzle the pan with a little oil and gently fry the meatballs in batched until coloured all the way around, then set aside. The meatball do not have to be fully cooked all the way through at this stage.
- To make the sauce. Scrape the pan clean and add oil if needed. fry the onions and garlic until browned.
- Add the remaining sauce ingredients and bring to a simmer.
- Carefully drop in the meatballs to the sauce along with any juices. Simmer for 30-40mins untill the sauce is thick and the meatballs are cooked through. Add a drop of water if the sauce becomes too thick.
- Check for seasoning and adjust with a bit more sugar, salt or pepper if needed.
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