Ingredients
Meatball mix
- handful of coriander
- 1 clove of garlic - peeled
- 1 onion - quartered
- 20 g ghee - or preferred oil
- 2 tsp dried ground chipotle
- 1 tsp psyllium husk
- 500 g mince
Sauce
- 1 clove of garlic - peeled
- 1 onion - quartered
- 1 red capsicum - deseeded, roughly chopped
- 20 g ghee - or preferred oil
- 2 tsp ground cumin
- 3 chipotle in adobo sauce + 1 tbsp of the sauce
- 1000 g roughly chopped ripe tomatoes
- 1 tbsp stock concentrate
- good handful of roughly torn coriander
Instructions
Meatball Instructions
- Place coriander in bowl and chop for 3 sec/speed 4/MC on. Set aside.
- Put garlic & onion in bowl chop for 5 sec/speed 4/MC on. Scrape bowl down.
- Add ghee and saute for 5 min/100°C or 212°F/speed 1/MC off.
- Add chipotle powder, psyllium husk & mince & knead for 1-2 minutes or until combined
- Remove mixture & roll into meatballs
Sauce Instructions
- Without washing the bowl, add garlic, onion & capsicum chop for 4 sec/speed 5/MC on. Scrape bowl down.
- Add ghee & cumin and saute for 5 min/100°C or 212°F/speed 1/MC off.
- Add chipotles, tbsp of the adobo sauce, tomatoes & stock concentrate and cook for 20 min/steaming temp/speed 2. While the sauce is cooking, you can either steam your meatballs in the steaming trays or fry them off in a hot pan on the stove top.
- Add in the the torn coriander in the last 2 mins.
- Once the sauce has cooked, you can either blend it for 30 sec/speed 8/MC on or leave it chunky
Notes
Bellini Users
Use blunt blade for this recipe
Meatball instructions
At step 1 use speed 5
At step 2 increase chopping time if required
At step 4 use speed 4 for one minute and extend time until combined if necessary
Sauce instructions
At step 1 chop longer if required
At step 5 (if blending) slowly increase your speed until blended to required consistency.
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Nutrition
Serving: 275g | Calories: 317kcal | Carbohydrates: 8.8g | Protein: 26.7g | Fat: 18.3g | Saturated Fat: 9.2g | Sodium: 366mg | Sugar: 7.7g
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