Ingredients
Jasmine rice and steamed green beans, to serve
MEATBALLS
1kg pork and veal mince
1⁄2 cup packaged driedbreadcrumbs
2 tblsps tomato sauce
2 tsps chipotle in adobo sauce
1⁄3 cup finely chopped fresh parsley, plus extra to garnish
3 cloves garlic, crushed
1 egg
Salt and pepper, to taste
GLAZE (makes 1 cup)
1⁄2 cup tomato sauce
1⁄4 cup honey
2 beef stock cubes (5g each), crumbled
2 tsps chipotle in adobo sauce
Method
-
To make glaze, combine all ingredients in a jug. Mix well.
2 To make meatballs, combine all ingredients in a large bowl. Roll 1⁄4 cups of mixture into balls (makes 14).
3 Heat an oiled, large, non-stick frying pan over a medium heat. Add meatballs in two batches. Cook, turning occasionally, for about 5 minutes, or until browned all over. Transfer to an oiled, large oven tray with 1cm to 2cm deep edges. Spoon over glaze. Turn to coat.
4 Cook in a hot oven (200C) for about 10 minutes, or until meatballs are cooked through.
5 Serve meatballs over rice with beans. Spoon over glaze from tray. Garnish with extra parsley.