Mexican Meatballs in a Chipotle Tomato Sauce

Instructions

MEATBALLS: Pop all the ingredients in a bowl (other then the olive oil).  Get your hands stuck in, mix well, then roll into balls.

Jax Says: At this point you can pop them on a plate or in a container, cover and leave in the fridge for up to a day.  The flavours will bloom as the oils begin to merge – divine.

Otherwise, preheat your oven to 160.  Drizzle a little olive oil in a non-stick frying pan and gently cook your meatballs until golden on the outside.  Don’t overcrowd the pan, as you’ll end up boiling instead of sealing them.  

When you’ve finished place them in a dish, in the oven until your sauce is ready.

SAUCE: Drizzle the olive oil in a large non-stick frying pan.

Slice your tomatoes in half and pop them, skin side down into the oil over a medium heat (see *Jax Food Hax : Quick as A Flash : Tomatoes no Skin). (If using tinned, pour into the pan, add the garlic and gently simmer until the colour changes.)

Sprinkle over the garlic, pop a lid on top and leave to gently steam for 5 minutes, or until you can easily pull the skin from the tomatoes. 

Once the skins are removed, scrape everything into a bowl, add the peppers and a good spoonful of the adobo sauce and blend to a smooth sauce.

In the same frying pan, add another drizzle of oil and gently fry your onions, until soft, fragrant and golden.

Pour the sauce over the onions, add the stock and sugar and simmer for 10 minutes.  Taste and season with salt and pepper.

Add the meatballs and any juices to the pan, toss gently in the sauce and simmer for another 5 minutes.

SERVE : With warm tortillas a giant spoonful of guacamole, some boiled rice and sprinkled with freshly chopped mint.  OR in a soft roll, with salad, cheese and lashing of sauce.