Recipes

Ingredients

For the meatballs:

  • 1kg beef mince
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 200g Capability Brown, grated, plus extra to sprinkle over
  • 200g Doddington, grated, plus extra to sprinkle over
  • 2 dried birds eye chillies
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 tbsp Tomato paste
  • 2 x 400g tins peeled plum tomatoes
  • 50g, dark chocolate grated
  • cooked rice to serve

For the salsa:

  • a large bunch of coriander, finely chopped
  • 3 limes juiced
  • ½ red onion, finely chopped
  • 2 green chillies, deseeded and finely chopped

Doddington’s Cheese Stuffed Mexican Meatballs

  1. Put the beef mince into a bowl and add the cinnamon and cumin, season the mixture generously and then mix well.
  2. Divide the meat mixture into 8 balls.
  3. Mix the grated cheeses in a bowl and squeeze together to make 8 balls.
  4. Flatten one of the beef balls into a circle and place a ball of cheese in the centre. Enclose the cheese inside the meat by gathering up the sides
    around the cheese ball using your hands to mould it into a ball.
  5. Repeat this with each of the remaining meat and cheese balls, then pop them to chill while you complete the next steps.
    Put the birds eye chillies into a small bowl, cover them with boiling water soak for 15 minutes. Drain the chillies, discarding the seeds and stalks, then chop the remainder roughly and place in a blender or food processor.
  6. Heat your oven to 200C/fan 180C/gas 6.
  7. Next, heat the olive oil in a frying pan before cooking the onions with a pinch of salt until soft – about 10 minutes. Add the garlic and cook for a further minute.
  8. Add these to the food processor or blender with the chillies. Then add the tomato paste, tomatoes and chocolate, season well and blend until the mixture is smooth.
  9. Pour this mixture into a large, deep baking dish then settle each of the meatballs into the sauce, keeping some space around each one.
  10. Sprinkle more of your grated cheeses over the meatballs then pop in the oven to bake for 45 minutes until the meatballs have browned and the sauce has thickened.
  11. For the salsa, put the salsa ingredients into a bowl, season well and mix it all up.

The meatballs are great served with rice, use the coriander salsa to spoon over.

Thank you to Sue Todd Photography for creating this recipe and for the beautiful photography.

GALLERY

Cheese stuffed mexican meatballs with Capability Brown and Doddington Cheeses, from Doddington Dairy. Photography by Sue Todd Photography.

Cheese stuffed mexican meatballs with Capability Brown and Doddington Cheeses, from Doddington Dairy. Photography by Sue Todd Photography.

Cheese stuffed mexican meatballs with Capability Brown and Doddington Cheeses, from Doddington Dairy. Photography by Sue Todd Photography.