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Crowdpleasers meatballs
Move over, Italian meatballs – we’ve taken inspiration from around the globe to create these new favourites. It’s a whole new ball game
Tray-baked sweet-andsour meatballs
RECIPES: LUCY BUSUTTIL. PHOTOGRAPHS: BEN DEARNLEY. STYLING: KIRSTEN JENKINS
Pork and veal meatballs with smoked broth
Chilli con carne meatballs with paprika tortilla chips
“On top of Old Smokey, all covered with cheese...”
Serves 4-5 Hands-on time 60 min, plus chilling Simmering time 30 min
MAKE AHEAD
Make to the end of step 3, then chill in an airtight container for 1-2 days.
• 500g British beef mince
• 1 onion, grated, excess liquid squeezed out
• 1 medium free-range egg, lightly beaten
• 70g stale sourdough breadcrumbs
• ½ small bunch coriander, stalks finely chopped, leaves roughly chopped
• 1 tbsp each smoked paprika, ground cumin and ground coriander
• 2 tbsp olive oil, plus extra for brushing
• 500g mixed vegetables, roughly diced (we used onion, celery, red pepper, sweetcorn, carrot and sweet potato)
• 2 tbsp chipotle paste
• 2 garlic cloves, crushed
• 330ml lager
• 400g tin chopped tomatoes
• 400g tin black beans or kidney beans, drained and rinsed
• 100 grated cheese – we used mozzarella and gruyère
• Soured cream to serve
For the paprika tortilla chips
• 6 tortillas, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
1 In a bowl combine the mince, onion, egg, breadcrumbs, coriander stalks, half the ground spices and some salt and black pepper. With slightly wet hands, roll the mixture into balls (roughly 2 heaped tbsp each) until it’s all used up, putting the meatballs on a plate as you go.Chill for 20 minutes to firm.