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onion ground pork ground beef fresh breadcrumbs oregano ground cumin salt ground black pepper egg oil water vegetable oil onion garlic beef stock tomatoes passata rice oregano
Viewed: 15 - Published at: 8 years agoIngredients
- 1 onion, finely chopped
- 8 ounces ground pork
- 225 g ground beef
- 2 ounces fresh breadcrumbs, toasted
- 1 teaspoon dried oregano
- 12 teaspoon ground cumin
- 12 teaspoon salt
- 12 teaspoon ground black pepper
- 1 egg, beaten
- oil, for frying
- 1 chipotle chile, seeds removed and soaked in a little water for 15 minutes
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 34 cup beef stock
- 1 (14 ounce) canchopped tomatoes with juice
- 7 tablespoons passata
- cooked rice
- 3 sprigs oregano
Method
- To make the meatballs; mix the onion with the pork and beef.
- Add the breadcrumbs, oregano, cumin, salt, and pepper and mix well.
- Add the egg, and mix thoroughly.
- Roll the mixture into 2in balls
- Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally, until browned.
- To make the sauce; finely chop or mince the chilli.
- If you want less heat, mince with the soaking water and then use just half of the resulting paste.
- Put the oil, chipotle, onion, garlic, stock, tomatoes, passata, salt and pepper into a large pan or flame-proof casserole dish.
- Bring to the boil and simmer for 5 minutes, then stir in the stock.
- Add the meatballs to the sauce and simmer for 10 minutes to heat through.
- Serve with rice and garnish with oregano sprigs.
