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Albóndigas Mexicanas – smoky Mexican meatballs

Albondigas - Smokey Mexican meatbals

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Ingredients

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Method

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1
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
2
When you’re happy with the flavour, divide the mixture into eight and roll into balls
3
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)
4
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
5
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
6
Transfer the sauce to a blender and blitz to a smooth sauce
7
Dust the meatballs in flour. In a high-sided, non-stick pan, start to gently brown off the meatballs in a splash of oil
8
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
9
Serve hot with plenty of fresh coriander and a bowl of fluffy rice
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