Spicy cocktail meatballs
- Preparation Time20 mins
- Cooking Time15 mins
- Serves8
- DifficultyEasy
For the meatballs
450g beef mince
450g pork mince
100g plain bread crumbs
120mlmilk
50g finely chopped onion
2 eggs
1 chipotle pepper in adobo sauce, finely chopped
2 tbsp adobe sauce (from can of chipotle peppers in adobo)
1 1/2 tsp salt
1 tbsp rapeseed oil
For the sauce
To make the meatballs:
1) In a large bowl, mix together all the ingredients, except the rapeseed oil. Shape heaping tsp of the mixture into 2cm balls.
2) In a Dutch oven or casserole, heat a tbsp of oil over a medium-high heat. Working in batches, wiping the pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.
For the sauce:
1) Heat the oil in the same pan over a medium-high heat. Add the onions and saute until golden brown, about 8 minutes.
2) Add the chilli flakes and cook 1 minute. Stir in the remaining ingredients and reduce the heat to low.
3) Add the browned meatballs to the pan and toss gently to coat with sauce.