Giant cheese-stuffed Mexican meatballs
- Adam Bush
Published: October 18, 2019 at 9:30 AM
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Serves 8
Easy
Total time: 1 hr and 20 mins
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Dark chocolate and dried ancho chillies add richness and heat to this indulgent meatball bake. Serve with a fresh coriander salad for a crowd-pleasing winter warmer
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Make these giant cheesy Mexican meatballs for a comforting family dinner. Also check out more delicious meatball recipes, such as our baked Italian meatballs, slow cooker meatballs, venison meatballs, healthy meatballs and vegetarian meatballs.
Ingredients
Nutrition
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1kg beef mince
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2 tsp ground cinnamon
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2 tsp ground cumin
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200g mozzarella block
grated, plus extra to sprinkle over
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200g mature cheddar
grated, plus extra to sprinkle over
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2 dried ancho chillies
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2 tbsp olive oil
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2 onions
finely chopped
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4 cloves garlic
finely chopped
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1 tbsp chipotle paste
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2 x 400g tins peeled plum tomatoes
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50g dark chocolate
grated
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to serve cooked rice
CORIANDER SALSA
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a large bunch coriander
finely chopped
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3 limes
juiced
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½ red onion
finely chopped
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2 green chillies
deseeded and finely chopped
Nutrition: per serving
- kcal452
- fat30.9g
- saturates13.9g
- carbs10.1g
- sugars8.7g
- fibre3.1g
- protein31.8g
- salt0.6g
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Method
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step 1
Tip the beef into a bowl with the cinnamon and cumin, season generously, then combine well. Divide into 8 balls.
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step 2
Combine the grated cheeses in a bowl and squeeze together to make 8 balls. Squash one of the beef balls into a flat circle and put a ball of cheese in the middle. Gather up the sides to enclose the cheese and use your hands to mould it over and into a ball. Repeat with the remaining meat and cheese, then chill the meatballs.
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step 3
Put the ancho chillies into a small bowl, cover with boiling water and leave to soak for 15 minutes. Drain, discard the seeds and stalks, roughly chop and put into a blender or food processor.
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step 4
Heat the oven to 200C/fan 180C/gas 6. Heat the olive oil in a frying pan and cook the onions and a pinch of salt for 10 minutes until soft, then add the garlic and cook for 1 minute. Tip into the food processor with the ancho chillies and add the chipotle, tomatoes, chocolate and lots of seasoning, and whizz until completely smooth.
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step 5
Pour the mixture into a large, deep baking tray then nestle the meatballs into the sauce, ensuring there is a little space around each. Sprinkle a little more of the cheeses over the meatballs then bake for 45 minutes until the meatballs have browned and the sauce has thickened.
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step 6
Put all of the salsa ingredients in a bowl, season well and mix. Serve the meatballs with rice, if you like, and the coriander salsa to spoon over.
*This recipe is gluten-free according to industry standards
Check out our best meatball recipes...
Authors
Adam BushDeputy food editor
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