Meatballs with spicy chipotle tomato sauce

Latest comments and suggestions

• Cheryl

  30 December 2011

  Cheryl rated and commented on this recipe

  

  Could not get find any chipotle paste so used chipotle Tabasco. My meatballs fell apart when browning in the oil so it ended up like a miced pork keema. Thought the sauce was a bit bland, so I put in lots of black pepper and extra Tabasco. Think a better way would be to bake the meatballs in the oven, then there would be a better chance of the dish looking like it did in the picture!

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• Beth

  15 January 2012

  Beth rated and commented on this recipe

  

  My meatballs didn't collapse, always chill them after rolling them up. But I didn't think it was amazingly interesting.

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• lizleicester

  07 February 2012

  lizleicester rated and commented on this recipe

  

  Cheated with pre-made meatballs but the chipotle sauce was delicious and transformed them to a tasty treat.

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• Frantic Flapjack

  19 February 2012

  Frantic Flapjack rated and commented on this recipe

  

  Couldn't find chipotle paste so used 1/2 tbsp of smoked paprika instead. Very easy to make. They also stayed in good shape whilst cooking. Served with rice.

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• Rich

  10 May 2012

  Rich rated and commented on this recipe

  

  Chilled the meatballs for 30 min then when frying turned them gently with tongs until browned, kept them together. Added a heep of nice and lazy chilli, and used 160g of Chipotle Chilli sauce instead of paste, you get it in the mexican section in Asda. Went down a treat, guests loved it.

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• HandsOnPaws

  04 February 2013

  HandsOnPaws rated and commented on this recipe

  

  The sauce was really good, I used 2tbs chipotle and it was nice and spicy. The meatballs weren't very remarkable, they'll need pepping up next time I make this.

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• csc1981

  11 April 2013

  csc1981 rated and commented on this recipe

  

  These were absolutely fantastic! Got the chipotle paste from Asda. Forgot to get eggs so I searched online and someone suggested using a little bit of mayonaise. Worked fantastically and meatballs stayed together really well. Went straight to the top of my boyfriend's 'favourites' list and I will be making them again in the very near future :)

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• MStanley

  25 April 2013

  MStanley rated and commented on this recipe

  

  Chipotle is my new favourite flavour after trying this recipe, I use it any time a recipe calls for chilli powder and it's fantastic. Asda and Sainsbury's both stock it in small jars. This stuff tastes fantastic and is pretty cheap. But if you can't find it anywhere or if you're adventurous you can also make your own from red jalapenos if they're available at, say, your local market. There are loads of guides online but it boils down to using indirect heat on a barbeque to dry the peppers out and infuse them with smokey flavour, then rehydrating them later when you need to use them. Definitely worth a go!

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Ingredients

• 500g pork mince
• 2 large handfuls fresh breadcrumbs
• 1 egg
• 2 medium red onions , ¼ finely chopped, the rest sliced
• small bunch coriander leaves and stems, finely chopped, plus extra leaves to serve
• 2 tbsp vegetable oil
• 2 garlic cloves , chopped
• 400ml passata
• 1 tbsp chipotle paste
• potatoes or rice, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 30 mins

Ingredients

• 500g pork mince
• 2 large handfuls fresh breadcrumbs
• 1 egg
• 2 medium red onions , ¼ finely chopped, the rest sliced
• small bunch coriander leaves and stems, finely chopped, plus extra leaves to serve
• 2 tbsp vegetable oil
• 2 garlic cloves , chopped
• 400ml passata
• 1 tbsp chipotle paste
• potatoes or rice, to serve

PER SERVING

406 kcalories, protein 31g, carbohydrate 26g, fat 20 g, saturated fat 6g, fibre 3g, sugar 10g, salt 1.5 g

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