CHIPOTLE ALBONDIGAS (BROWN RICE MEATBALLS)

Look what Jess Hall, cook and 2019 Masterchef contestant, created with our organic chocolate tea!

We had such fun with her in the kitchen being photographed by Harriet Turnnidge and were so delighted when we got to eat this panacotta at the end!

Jess thought outside the box on this one and used UNBUSY Chocolate tea as a base for this savoury Italian dish. The results? Light and delicious meatballs with a warm and aromatic sauce. This one has already been lodged snuggly as a family favourite.

Here is the secret recipe. Grab a packet of our Organic Choc Tea in our store and get cooking folks!

Ingredients:

Meatballs:

  • 250gm Beef Mince
  • 250gm Pork Mince
  • 1 Egg
  • ½ Brown Onion, Grated
  • 3 Garlic Cloves, Minced
  • 60gm Brown Rice, Cooked
  • ¼ Cup Gluten Free Breadcrumbs
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Ground Coriander
  • 1 Tbsp Dried or Fresh Coriander
  • 1 Tbsp Dried or Fresh Mint
  • Salt
  • Pepper

Sauce:

  • 3 Tomatoes, Halved (I like Roma)
  • 3 Garlic Cloves
  • 1 Brown Onion, Roughly Chopped
  • 1 Tbsp Ground Cumin
  • 1 Tbs Ground Coriander
  • 1 Tbsp Smoked Paprika
  • Salt
  • Pepper
  • 1-2 Chipotles in Adobo
  • 5 Cups Chicken Stock
  • 2-3 Tbsp UnBusy Chocolate Tea
  • 1 Tbsp Olive Oil

Method:

  1. Preheat oven to 200 degrees.
  2. Bring a pot of chicken stock to the boil, remove from the heat and add UnBusy Chocolate Tea. Set aside to steep until ready to use.
  3. Place halved tomatoes on a baking tray and leave to roast in the oven until ready to make the sauce.
  4. In a large bowl, place all the ingredients for the meatballs and mix until well combined. Be careful not to overwork the mixture.
  5. Decide how large you want your meatballs, I like using a heaped tablespoon measuring spoon. Lightly wet your hands and begin to roll the meatballs placing on a lined tray. Once finished, cover the tray and place into the fridge to set while you make the sauce.
  6. Remove the roasted tomatoes from the oven and place into a blender/food processor. Add in the garlic, onion, salt, pepper, cumin, coriander, paprika and chipotle peppers. I like it hot so I add 2 but if you’re not great with spice, 1 will do.
  7. Blend until smooth.
  8. Strain the chicken stock through a fine sieve and combine with the chipotle sauce.
  9. Heat a large oven proof frying pan or dish (you’ll be serving it in this so make sure it’s pretty) on a medium/high heat with 1 tbsp olive oil.
  10. Carefully pour the sauce into the frying pan and allow to reduce by almost half. Taste, and adjust seasoning to your liking.
  11. Remove the meatballs from the fridge and place into the simmering sauce. Place the pan into the over and bake for 20-25 minutes. Depending on how large your meatballs are, it’s a good idea to check the centre of one before the next step.
  12. Remove from oven and cover with 1 cup of grated cheese, return to the oven until bubbling and golden brown (around 10 minutes).
  13. Serve in the dish straight from the oven and top with stoppings of your choice such as fresh coriander, mint, Greek yoghurt, avocado, limes, fresh tomato etc. Be as creative as you like!

 

Follow Jess Hall on Instagram @whatjesscooked 

Photography by Harriet Turnnidge.