Albóndigas Mexicanas – smoky Mexican meatballs

Albondigas - Smokey Mexican meatbals


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To make the meatballs, place all the ingredients in a bowl and mix together thoroughly with your hands. Test the seasoning of the mixture by frying off a pinch of the mixture and tasting
When you’re happy with the flavour, divide the mixture into eight and roll into balls
Place the tomatoes over an open flame (a gas hob or a barbecue works best) and rotate until the skins are completely black. Leave to cool. Do the same with the onion, chilli and garlic (keeping the skins on)
When cool enough to handle, peel and discard the black skins from the charred vegetables. Finely chop the onion, chilli and garlic and gently fry in a splash of olive oil with a pinch of salt
Roughly chop the tomatoes and add them to the pan once the onions have softened. Stir through the smoked chilli paste and simmer for 10–15 minutes
Transfer the sauce to a blender and blitz to a smooth sauce
Dust the meatballs in flour. In a high-sided, non-stick pan, start to gently brown off the meatballs in a splash of oil
Pour over the tomato sauce and cover with a lid. Simmer on the lowest heat for 20 minutes to allow the meatballs to gently steam and become nice and tender
Serve hot with plenty of fresh coriander and a bowl of fluffy rice
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