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Braised chipotle beef meatballs by J’s Restaurant

epicure 5 June 2014
Type of Meal
Vegetarian-friendly No

The Latin classic of juicy meatballs stewed in a delectable sweet spicy broth.

Serves 2 as a main meal; or 4 as an appetiser
Prep time 20 minutes Cook time 1 hour

25g fresh bread crumbs 25g
25ml whole milk
400g ground beef
20gm chopped parsley
½tsp dry oregano 0.5 tsp
1 chopped sautéed onions 1 no.
1 chopped sautéed garlic 2 cloves
50g Parmesan
1 egg
salt & pepper to taste

  • Mix breadcrumbs with milk, add to cold ground beef.
  • Add rest of meatball ingredients and mix thoroughly.
  • Roll into 8 x 50gm balls and brown in hot cast iron pan until evenly brown and medium rare.

braising sauce
1 onion
2 cloves chopped garlic
3-4 sprigs rosemary
20g thyme
2 bay leaf
500ml canned chopped tomatoes
1-2tsp chipotle paste
500ml chicken stock

  • Sweat onions and garlic over low heat until soft.
  • Tie rosemary, thyme and bay leaf together with string and sauté in garlic and onion mixture.
  • To a braising pot, add in canned tomatoes, chipotle paste and meatballs and add in enough chicken stock to cover meatballs.
  • Season to taste.
  • Put a lid on and braise at 150°C for 1 hour.
  • Serve with sour cream, grated parmesan, extra virgin olive oil, chopped cilantro and fried corn tortillas.

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