THE MINT-STUNG ORBS

(Our Play on Albondigas / Mexican Meatballs)

THE MINT-STUNG ORBS

Ingredients: 500g Beef mince, 1 Egg, 1 small onion (pureed), Handful of fresh Mint (minced), 1 tsp Cumin, 1 tsp Dried Oregano, 1 tsp Black pepper, 800ml Beef stock, 400g Tomato passata...

Ingredients

  • 500g Beef mince
  • 1 Egg
  • 1 small onion (pureed)
  • Handful of fresh Mint (minced)
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Black pepper
  • 800ml Beef stock
  • 400g Tomato passata

Cooking Method

  1. The Build Knead meat, egg, mint, onion, and spices until tacky; form into small spheres.
  2. The Scorch Sear meatballs in oil on high heat until charred; remove.
  3. The Bloom Add a tiny 20ml splash of stock to the pan to release the meat sugars before adding the rest of the stock and passata.
  4. The Swell Bring broth to a boil; return meatballs and simmer for 20 minutes until tender.
  5. The Final Flourish Finish with raw lime juice and fresh coriander.

Cuisine: Mexican

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