Olive Magazine
Smoky Chipotle Meatballs Recipe

Smoky chipotle meatballs

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

The smokey, spicy flavour of these meatballs pair well with avocado, warm orzo and soured cream, and also make a great tortilla filling

Nutrition:
NutrientUnit
kcal385
fat24.4g
carbs11.8g
fibre3.3g
protein29.7g
salt0.8g
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Try these spicy chipotle meatballs, then check out more meatball recipes, such as our baked Italian meatballs and vegetarian meatballs.

Watch our 20-second video for the easiest way to stone an avocado...

Ingredients

  • 500g beef mince
  • 1 large red onion, grated
  • a small bunch coriander, chopped
  • 2 tbsp chipotle paste
  • 1 clove garlic, crushed
  • 2 × 400g tins chopped tomatoes
  • 200ml chicken stock
  • 4 tbsp soured cream
  • 1 avocado, sliced to serve
  •  cooked to serve orzo

Method

  • STEP 1

    Put the mince, half of both the onion and coriander and 1 tbsp of the chipotle paste in a bowl. Mix together thoroughly and form into 20 small meatballs.

  • STEP 2

    Heat a little olive oil in a pan, add the meatballs and fry until browned all over then scoop out. Add the rest of the grated onion and garlic to the same pan and cook until softened.
    Add the rest of the chipotle paste and cook for a minute then tip in the tomatoes and chicken stock.
    Simmer for 10-15 minutes until the sauce has thickened before adding back the meatballs and cooking for another 10 minutes.

  • STEP 3

    Serve on orzo with soured cream, some avocado and scattered with the extra coriander.

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