* Pork Meatballs with Chipotle Tomato Sauce

I am currently going through yet another "use up everything in the freezers" phase. It's only going to last long enough for me to make enough room to stuff more stuff in them... and also long enough to discover a million different ways to cook pork mince - I have a crap ton of the stuff... of course, I didn't know this when I started this phase. If I had, I might still be endeavouring to cram everything into my freezers with a shoe horn. There's only so much pork mince a person can eat before they start oinking.

Or before one's husband begins to roll his eyes and ask... "Pork mince again??? Have we started a pig farm and this is your way of telling me?"

"No - but if you'd like to take over the cooking from now on.....?"

"Nothat'sokay."

"Thought so. Have another meatball... we have a freezer full of them."

We don't... but for the sake of winding him up, I just can't resist.

So... as you can see... I made these Pork Meatballs with Chipotle Tomato Sauce. They're  rich and spicy and busting with flavour and are also fairly easy on the calories.... yes... I am still dieting, or rather - since my last post I sort of, kind of, might have... eaten my own body weight in chocolate (again)... and decided I should probably start making an effort to ensure that I only ever require one seat on an aeroplane...

... to house my bum...

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 

Pork Meatballs with Chipotle Tomato Sauce Recipe

Serves 4
Calories per serving - 395

Prep time - 20 minutes
Cooking time - 35 - 40 minutes
Total time - 55 minutes - 1 hr

You will need
A large non stick skillet/frying pan with lid.

Ingredients
Meatballs
1lb or 500g pork mince (ground pork)
70g fresh bread crumbs
1 bunch fresh coriander (leaves only, reserve stems) - finely chopped
1 tsp smoked paprika
1/2 onion - finely chopped
1 egg
salt
pepper

Sauce
2 oz/50g smoked streaky bacon (or pancetta)
1 onion - sliced
1/2 yellow bell pepper - deseeded and sliced
2 cloves garlic - crushed
coriander stems - finely chopped
17.5 fl oz/500ml passata
3.5 fl oz/100ml milk
1 tbsp chipotle paste (or more if you like it "to blow your head off" hot - we don't)

Method

• Place all of the meatball ingredients together in a bowl and combine.
• Shape the meat mixture into small meatballs and place straight on to the cold non stick skillet.
• Gently heat the skillet until the meatballs begin to sizzle - brown the meatballs on all sides and remove from the pan. Set to one side.
• Throw the bacon into the pan and cook until slightly golden - about 5 minutes.
• Add the onion and bell pepper and gently heat for 5 minutes or until the onion begins to soften - you can pop the lid on at this stage to help.
• Stir in the garlic and coriander stems and cook for 1 minute.
• Pour in the passata and milk and add the chipotle paste. Stir it all together, pop the lid on and bring to a simmer - cook for 10 minutes.
• Add the meatballs to the tomato sauce, replace the lid and cook for another 5 - 10 minutes, or until the meatballs are cooked.
• Serve with rice or tortillas, garnished with any remaining coriander leaves.

NOTE: I haven't used any fat here because it wasn't necessary, but if you feel the need by all means use olive oil - about a tablespoon should do it (remember to add on the calories if you're counting them). You might also want to add more chipotle paste if you like very hot and spicy food - we prefer to keep our lips attached to our faces... and not burn our backsides when we fart.

EAT

One Year Ago: Banana Loaf