OTT Mexican Meatballs
OTT Mexican Meat Balls
Spice up your meat balls with warming Mexican seasoning. Just sprinkle a couple of tablespoons into your minced beef to add colour and flavour for that Mexican vibe. Serve with rice, pasta, tacos, flatbreads or just dive right into the pot with a hunk of crusty bread!
For the meat balls
500g minced beef
Half an onion, finely diced
2 tablespoons Mexican seasoning
Mix together and make into balls - a tablespoon is a good size.
Leave in the fridge to firm up while you prepare the sauce
Two onions, chopped
2 peppers, deseeded and chopped
2 sticks celery, finely chopped
2 carrots, finely diced
1 tin chopped tomoatoes
1 carton passata
500ml beef stock
Salt & Pepper
Fire up your bbq and set it up for indirect cooking. Get the temperature up to 160C.
Carefully thread your meatballs onto three metal skewers.
Place all the other ingredients into a large pot and rest the skewers above. This is where the OTT (Over The Top) meat balls comes into the recipe as the meat balls catch the smoke and any juices drop into the pot below, capturing all the warming, spicy flavours from the seasoning and the meat.
Close the lid and leave to cook for about 2 hours – check occasionally, giving the mixture a stir and add water if needed.
Once the sauce has reduced slightly and the meat balls are cooked, slide them off into the pot and give it a gentle stir. Cook for a further 20 minutes.
There are so many options to serve this dish – sprinkle with grated cheese, rustle up some guacamole and add a dollop of sour cream. We like it with spaghetti. Grab a napkin!