This might be my new favourite meatballs recipe. It feels wrong to prefer meatballs in wraps to meatballs with pasta, but I can’t help it! I swear I tried not to!
The meatball mixture was a really good texture. The meatballs were very firm when shaped and didn’t fall apart at all in the sauce.
They are coated very lightly in flour and fried briefly to brown all over before cooking completely in the sauce. Until they look…
Like this! Then make some sauce, finish cooking the meatballs by simmering in the sauce for 10 minutes, and serve in a wrap…
Yes, that is a square wrap. My mum found them. They were actually much easier to handle than the round ones, I cannot work those at all, everything always falls out everywhere.
Om nom nom nom.
Mexican meatballs in a tomato sauce
Meatballs adapted from Simply Mexican by Lourdes Castro, Sauce by Cafe Lula
Serves 5-6 (makes around 30 meatballs)
Ingredients:
Meatballs:
800g lean minced beef
2 tbsp oregano
1 tsp ground cumin
3 cloves garlic
1 tsp salt
black pepper, to season
1 large egg, beaten
about 6 tbsp plain flour, to lightly coat the meatballs
olive oil, for frying
Sauce:
olive oil, for frying
2 shallots, chopped
350g passata
150g tinned chopped tomatoes
1/2 tsp each thyme, oregano, cumin
black pepper, to season
tortilla wraps, grated cheddar and guacamole, to serve
First, make the meatballs. Break the minced beef up into a large bowl. Add the oregano, cumin, garlic, salt and black pepper and stir well with a fork then mix well with your hands. Add the egg and mix well again, then form the mixture into meatballs. I got 30 meatballs out of the mixture.
Coat the meatballs lightly in flour and tap off any excess. In a large pan (I used a wok), heat a little olive oil over a medium high heat and brown the meatballs all over. You want to brown them but not cook them through, they will finish cooking in the sauce. You may need to cook them in batches. Remove to a plate and set aside. Wipe the pan or wok with kitchen paper to get rid of any excess oil.
In the same pan, make the sauce. Heat a little more oil over a medium heat and fry the shallots for 4-5 minutes until soft. Add the passata and chopped tomatoes and stir well. Add the thyme, oregano, cumin and black pepper. Once the sauce is heated, add the meatballs and simmer for 10 minutes. Serve with tortilla wraps, cheddar and guacamole.
Guacamole
A Cafe Lula recipe
Serves 4-6
Ingredients:
1 shallot, chopped finely
a few slices jalapeno from a jar, chopped finely
a pinch of salt
2 Hass avocados, skin and stone removed, cut into chunks
black pepper, to season
juice of 1 lime
Put the shallots in a bowl. I used a hand blender to puree the shallots, but you can leave them finely chopped if you prefer. Add half the avocado to the bowl and use the hand blender to mash them. Then add the jalapeno, salt, and the other half of the avocado, and blend again briefly so that some of the avocado is pureed but overall the guacamole remains chunky. Season with black pepper and stir in the lime juice. Serve.
I love meatballs and I love guacamole! This sounds like they would be so tasty together!
Best meatballs ever. 😀
They were amazing! Omnomnom.
^_^ I glad you liked xxx
What a lovely combination. Love it! Thanks for the friend request. 🙂 Have a nice day.
That sounds like a great combination: meatballs and guacamole. Yum!
I am such a big fan of blending cuisines. I would prefer meatballs in a wrap or on a hero rather than on pasta any day.
the less starch the better-and you made a perfect choice of tortillas for these delicious meatballs. Thanks for sharing!
Wow these look fantastic, what a gorgeous meal! 🙂
Definitely bookmarked this one. We love Mexican flavors, especially with that guacamole. The meatballs sound delicious !