Mexican Meatballs Recipe

Ingredients : Serves 4-6

750 g/1.75 lb minced (ground) beef

25 g/1 oz/0.5 cup fresh breadcrumbs

2 onions, finely chopped
10 ml/2 tsp dried oregano
1 egg, beaten
Salt and freshly ground black pepper

30 ml/2 tbsp plain (all-purpose) flour

40 ml/2.5 tbsp oil
1 garlic clove, crushed
2 chili peppers, chopped
2.5 ml/0.5 tsp caster (superfine) sugar

400 g/14 oz/1 large can of tomatoes

30 ml/2 tbsp tomato ketchup (catsup)

300 ml/0.5 pt/1.25 cups Beef Stock
3 spring onions (scallions), chopped

Brown rice and tortilla chips, to serve

Method :

Mix together the mince, breadcrumbs, 1 onion, oregano and egg and season to taste. Divide the mixture into 16 pieces and shape into balls using floured hands. Heat 30 ml/2 tbsp of the oil and fry (saute) the meatballs until browned and cooked through. Drain on kitchen paper (paper towels) and place in a warm ovenproof dish.
To make the sauce, heat the remaining oil and fry the remaining onion with the garlic and chili peppers until soft. Add the sugar, tomatoes, ketchup and stock and season to taste. Simmer, uncovered, for 15 minutes until the sauce has reduced and thickened slightly. Mix in the spring onions, pour the sauce over the meatballs and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes. Serve with brown rice and tortilla chips.