These meatballs are known as albóndigas in Mexico, and the rich, smoky sauce flavoured with chipotle, ancho chillies, cinnamon and allspice makes a fabulous dish with rice, beans and salad (or even better stuffed inside bread rolls with extra cheese to make a Mexican sandwich known as torta de albóndigas!)

MEXICAN MEATBALLS BLEND (1 portion = 3 tbsp): smoked paprika, ancho chilli, cumin, coriander leaf, cinnamon, allspice, Mexican oregano, onion, chipotle chilli

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Slow Cooker Mexican Meatballs Recipe:

You Need: 

500g beef or pork mince
1 small onion - roughly chopped
3 cloves of garlic - roughly chopped
4 tomatoes - roughly chopped
30g breadcrumbs
1 stock cube (chicken or vegetable) (optional) - crumbled
1 tsp sugar
Rice, sour cream and chopped salsa to serve

Method:

Mix the mince with the breadcrumbs, 2 tbsp water, ½ of the MEXICAN MEATBALLS BLEND and ½ tsp salt until fully combined
Roll into balls to make 16 meatballs
Blend the tomatoes with the onion, garlic, stock cube (if using), sugar, remaining MEXICAN MEATBALLS BLEND, 150ml water and ½ tsp salt to a smooth sauce
Place the meatballs and sauce in a deep pan then cover and simmer, stirring occasionally and adding an extra splash of water if necessary, for 1 ½ hours (or 4+ hours in a slow cooker) or until the meatballs are cooked through and the sauce is rich and thick
Serve with the rice, sour cream and salsa on the side

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