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
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
Bellini UsersUse blunt blade for this recipeMeatball instructionsAt step 1 use speed 5At step 2 increase chopping time if requiredAt step 4 use speed 4 for one minute and extend time until combined if necessarySauce instructionsAt step 1 chop longer if requiredAt step 5 (if blending) slowly increase your speed until blended to required consistency.