Mexican meatballs with arroz blanco
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
These Mexican-style beef and pork meatballs are cooked in a rich, spicy tomato sauce with chipotle and habanero chillies. They're served with arroz blanco, a traditional Mexican white rice that's lightly fried before being simmered in chicken stock.
Ingredients
For the arroz blanco
- 300g/10½oz long-grain white rice
- 80ml/2½fl oz peanut or safflower oil
- ½ medium onion, sliced
- 1 garlic clove, finely chopped
- 830ml/1½ pint chicken stock
For the meatballs
- 250g/9oz beef mince
- 250g/9oz pork mince
- 2 free-range eggs
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp olive oil, for frying
For the sauce
- 2 tbsp olive oil, for frying
- 1 red onion, chopped
- 1 habanero chilli, chopped
- ½ tsp cumin seeds, dry-fried and ground
- 6 chipotle chillies in adobo sauce, chopped
- 2 x 400g/14oz tins tomatoes, or 6 fresh tomatoes, skinned and chopped
- splash red wine vinegar
- 200ml/7fl oz chicken stock
Method
To make the arroz blanco, pour the hot water over the rice and leave to soak for 15 minutes. Drain, then rinse under cold running water until the water runs clear. Shake the colander to remove any excess water and leave to drain.
Heat the oil in a deep frying pan or large saucepan over a high heat. Shake the rice again to remove any remaining water, then add to the pan and stir well to coat the grains in the oil.
Fry the rice, stirring occasionally, until it starts to colour. Add the onion and garlic and continue to fry until the rice is pale golden, about 10 minutes in total.
Carefully tilt the pan and spoon off some of the excess oil.
Add the stock and stir once to combine. Cook over a medium heat, without stirring, for about 10 minutes, until almost all the liquid has been absorbed. The stock should be bubbling steadily.
Reduce the heat to low, cover the pan tightly with kitchen foil and cook for a further 5 minutes. Remove from the heat and leave, still covered, for at least 30 minutes to allow the rice to finish cooking in its own steam.
To make the meatballs, put the beef and pork mince in a large bowl. Add the eggs, onion powder, garlic powder and salt. Mix well until combined.
Divide the mixture into 12 equal portions and roll each into a meatball. Set aside.
To make the sauce, heat a little oil in a saucepan over a medium heat. Add the red onion and fry for about 10 minutes, until softened.
Add the habanero chilli, ground cumin and chipotle chillies. Cook for a further 5 minutes, stirring occasionally.
Add the tomatoes and red wine vinegar. Season with salt and simmer for about 20 minutes, until the tomatoes have broken down and the sauce has thickened.
Transfer the sauce to a blender and blend until smooth. Return to the saucepan.
To cook the meatballs, heat a little oil in a frying pan over a medium–high heat. Add the meatballs and fry until browned all over, working in batches if necessary.
Add the tomato sauce and chicken stock. Bring to a gentle simmer and cook for 8–10 minutes, or until the meatballs are cooked through and the sauce is piping hot.
To serve, spoon the arroz blanco onto plates and add the meatballs. Spoon over the tomato sauce.
