This Mexican meatball bake is proper comfort food, made with tasty meatballs and rich tomato sauce. It makes a real Mexican-style sharing feast served with tortilla chips, guacamole and soured cream. The whole family can enjoy together as a real dinnertime treat. Kids and grown-ups alike will love this one, whether you’re having it for dinner or sharing it when friends come round for a laidback afternoon – as it will serve 10 as part of a sharing meal.
- 2 small onions, finely chopped
- 1tsp chilli powder
- 1kg beef mince
- 1tbsp oil
- 4 garlic cloves, crushed
- 1tbsp chopped dried ancho chillies (or use 1tsp sweet smoked paprika)
- 2½tsp coriander seeds, crushed
- 1¼tsp fennel seeds, crushed
- ½tsp allspice powder
- 1 cinnamon stick
- 300g tomato passata
- 500ml beef stock
- Good squeeze of lime juice
- Large handful coriander leaves, chopped
- Soured cream, guacamole and tortilla chips, to serve
Mix half the onion and a pinch of the chilli powder with the mince, then season well. Shape into 25 meatballs and leave in the fridge to firm up for at least 20 mins.
Heat the oil in a heavy-based pan over a medium heat. Brown the meatballs in batches, then set aside. Add the leftover onion and cook for 3 mins or until golden. Add the garlic and cook for a further minute, then add the spices and the leftover chilli powder. Mix well, then pour in the passata and stock, and bring to the boil.
Simmer for 15 mins, then add the meatballs. Bring back to the boil and carefully mix. Cover and leave to simmer for 20-25 mins or until cooked through. Season well, add more chilli, if you like, and stir in the lime and coriander leaves.
If you like your food with a bit of a kick, why not add some fresh chopped chillis - be warned though