Here’s one of those meals I’ve been making for quite some time. Not something I quickly knock up after work when I need to eat in a hurry, mind you, but if I have just under an hour to spare and feel like a little spice, this is the one.
Firstly, let’s get this out of the way – this isn’t authentic Mexican food. I don’t recall coming across meatballs anywhere in Mexico when I was there, but if they exist, I’d sure like to know about them.
This is me just playing around with my meatballs and spicing them up a bit with my Mexican spice mix. They’re moist, flavourful and studded with beans.
And then there’s the rich tomato sauce they’re baked in – also full of beans, spices and biting dried ancho chilli.
Simply lumped on cooked rice with fresh coriander leaves and dollop of sour cream; it’s enough to keep me happy for a couple of meals. Sometimes I trick them up with diced fresh tomato, charred corn and pickled red onion, should I have either of these laying about the fridge.
As for any leftovers, I can vouch for Mexican meatball jaffles or sandwiches, or get this – a meatball and a little sauce cocooned in puff pastry, brushed with egg and baked.