Smokey Chipotle Meatballs

Basically spaghetti and meatballs with a Brit-Mex twist: chipotle paste and chopped cilantro are added to the meat (use beef, pork, turkey, or a combination), which is then served over orzo and topped with sour cream and sliced avocado. The meatballs simmer in a smokey tomato sauce to keep them super moist. Eaten on the deck with a refreshing margarita or by the fire with a robust red wine, these are seasonless and superb.

Smokey Chipotle Meatballs

1 lb. ground meat
1 large red onion, grated
2 tbs. chipotle paste
small bunch cilantro, chopped, plus extra for garnish
olive oil
1 garlic clove, crushed
14 oz. tin chopped tomatoes
7 fl. oz. chicken stock
4 tbs. sour cream
1 avocado, sliced
orzo, cooked, to serve

Put the meat, half the onion, half the chipotle paste, and the cilantro in a bowl. Add salt and pepper, and mix together thoroughly. Form into 20 meatballs. These can be made ahead and kept in the fridge until needed.

Heat a little olive oil in a wide pan and fry the meatballs until browned all over, then scoop them out. Add the rest of the grated onion and the garlic. Cook until softened. Add the rest of the chipotle paste and cook for a minute, then tip in the tomatoes and chicken stock. Simmer 10-15 minutes until the sauce has thickened before adding back the meatballs and cooking for another 10 minutes.

Serve over orzo with sour cream, avocado, and extra cilantro.