Smoked Mexican Meatballs by BBQ Explorers

Warming, winter flavours are the order of the day for Bonfire Night so why not try these Smoked Mexican Meatballs? This is also a great recipe to batch cook so there will be plenty leftover for those chilly weeknights.

Bonfire night is a great opportunity to invite friends over for an autumnal outdoor party. This bbq dish is inspired by Mexican flavours and is easy to make. The ProWare Kitchen sauté pan is ideal for making this tasty meal.

Neal Ashford, BBQ Explorers

Neal loves our Stainless Steel Tri-Ply range and uses our sauté pan in this recipe so make sure you check out what we love about our Stainless Steel Tri-Ply range here. Also, don’t forget the other amazing recipes we have from BBQ Explorers because you’re sure to find loads of other innovative recipes to cook all year round.

Serves: 6

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Ingredients for Smoked Mexican Meatballs

• 500g minced beef
• 500g minced pork
• 100g corn crisps (we used Doritos)
• 1 red onion
• 2tbs coriander
• 2tbs parsley
• 1 egg
• 2tsp ground cumin
• 2tsp smoked paprika
• 2tsp ground coriander
• 2tsp garlic granules
• 2tsp salt
• 1 tsp black pepper

Ingredients for Tomato and Roasted Pepper Sauce

• 2 cloves of garlic
• 200g roasted peppers
• 800g chopped tomatoes
• 1tsp chipotle paste
• 1tsp salt
• 1tsp sugar
• 1 tsp pepper

Serve with

• Grated cheese
• Rice
• Guacamole
• Sour cream
• Fresh coriander

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Equipment

• Stainless Steel Tri-Ply 24cm Sauté Pan
• Knife
• Chopping Board
• Food processor or heavy object e.g. rolling pin

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Cooking Method for Smoked Mexican Meatballs

1. Prepare your bbq for cooking with direct and indirect heat.
2. Mix together the cumin, smoked paprika, ground coriander, salt and black pepper to create the meatball spice mix.
3. Finely chop the coriander and parsley and grate the red onion.
4. Using a food processor or a heavy object, create a fine crumb with the corn crisps.
5. Add the minced pork, minced beef, spice mix, onion, coriander, parsley and egg to a bowl and give it a good mix with your hands.
6. Roll small golf ball size meatballs with your fingers and then put the meatballs in the fridge for 30 minutes.
7. When the BBQ is hot enough, place the meatballs on the cooking grate and cook with indirect heat. Add a handful of woodchips (we used Cherry wood) to the coals to give the meatballs a mild smoky flavour. Cook the meatballs for 8 minutes, so they are browned but not entirely cooked through, and then remove from the heat.
8. Next, place your sauté pan over direct heat and cook the garlic in rapeseed oil for two minutes.
9. Add the chopped tomatoes, chipotle paste, sugar, salt and pepper and give the mixture a good stir and simmer for five minutes before adding all the meatballs.
10. Cook for 10 minutes and then add the roasted peppers and cook for a further 5 minutes. Check to ensure the meatballs are cooked through and then serve with rice and your toppings.