It’s been a looong time since I last made meatballs. I remember them being a bit fiddly, so I usually just end up making a bolognaise-type sauce with mince instead. Fortunately, I decided to give them another go, and it turns out they can be quite easy and worth the little bit of extra effort.
One of the lovely spices I picked up last weekend is whole dried chipotle chilli. The rating on the pack advises a hotness of 6/10. 10 must be rip roaring hot, cause this 6 will definitely put hairs on your chest. Chipotle chilli is excellent in tomato based dishes, and I’ve tweaked my Black Bean Salsa recipe so that it has a lot more punch. If you’re not a fan of heat, only use half the chilli. Chipotle + cocoa + black beans + tomato = one awesome salsa/stew a.k.a ‘Mole’ (sauce made with chilli, tomato and chocolate). If I wasn’t trying to eat slow-carb, I’d add a few squares of good quality chocolate instead of cocoa.