Spicy cocktail meatballs

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves8
  • DifficultyEasy

For the meatballs

450g beef mince
450g pork mince
100g plain bread crumbs
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

2 tbsp rapeseed oil
100g finely chopped onion
2 tsp crushed red pepper flakes
480ml tomato ketchup
50g brown sugar
2 tbsp red wine vinegar
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.

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