Meatballs in chipotle sauce (albondigas)

• serves

  4–6

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 350 g minced beef
• 250 g minced pork
• 2 eggs
• ¼ cup breadcrumbs
• 2 chicken stock cubes
• salt and pepper

Sauce

• ¼ cup oil
• ½ white onion, finely chopped
• 1 garlic clove, finely chopped
• 2 cups tomato purée
• ½ cup chipotle sauce
• ½ cup chicken stock

Instructions

For the meatballs, mix all ingredients well with hands, and form small balls. Place aside while you make the sauce.

For the sauce, heat oil and fry the onion and garlic together for 2 minutes. Add the tomato purée, chipotle sauce and stock. Bring to the boil. Add the meatballs and simmer for about 30 minutes.

Serve with white rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.