Chipotle Meatballs & Guacamole

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Chipotle Meatballs & Guacamole

Serves 4

450g beef mince
30g breadcrumbs
1 egg
1 tsp oregano
Fresh coriander
Salt & pepper

For the smoky tomato sauce:
400g of tinned tomatoes
4 tbsp Wahaca chipotle sauce
2 tsp oregano
1 onion finely chopped
1 clove of garlic
Chopped coriander
Lime juice
Salt & pepper

1. In a large bowl, combine all the meatball ingredients in a large bowl and roll into walnut sized balls.
2. Fry in a pan until brown on all sides and put aside until required.
3. For the smoky tomato sauce:
4. Heat up some olive oil in the frying pan and gently sweat the onion until translucent (around five minutes).
5. Add the chopped garlic, cumin, oregano and chilli flakes (if using) and continue to gently fry for a further two minutes.
6. Add the chipotle chilli sauce, chopped tomatoes, salt & pepper and meatballs to the pan and simmer until the sauce has reduced by 1/3 and the meatballs are cooked through. Finish off with a squeeze of lime juice and some freshly chopped coriander.

Tip: Mash these ingredients together in a pestle and mortar for a quick and easy guacamole:
1 Avocado
A handful of chopped coriander
½ a red onion, finely chopped
Juice of 1 lime
Salt and pepper