Chipotle Meatballs Mango Pomegranate Guacamole

Mango Chiplote Meatballs with Mango Pomegranate Guacamole
Mango and Pomegranate mixed with Avocado might sound a bit exotic but is quite common to have Guacamole with other fruits and despite the apparently unusual combination this dish is a crowd pleaser.    After all, who doesn't like Meatballs?
The Chipotle does not add a lot of heat just a smoky, earthy flavour that pairs up perfectly with the fresh fancy Guacamole. 

You will notice that the meat mixture for the meatballs is quite soft  -  don't worry, that will be just fine, as the meatballs are baked, not fried, it is nice to have them moist.   You will only need to work fast on putting them in the skewers and carefully transfering them to the tray so they don’t break.

It's is perfect for an informal dinner or a nibble for footy nights.   Just put in the center of the table to share with some tortilla chips and don't forget the Corona!

TIP: Puree the Chipotle and adobo in a blender and freeze. Whenever you need some you can simply take it out of the freezer and slice as much as you need of the frozen puree.   


Chipotle Meatballs with Mango Pomegranate Guacamole

Prep Cooking Total Serves Difficulty
30 min 15 min 45 min 6 Medium
Author: adapted from the Magazine Gourmet Holiday Special Edition - Fall/Winter 2012
Rate the Recipe:

Meatballs Ingredients
  • 1/3 cup milk
  • ½ cup fine fresh bread crumbs
  • 6 bacon slices chopped
  • ½ cup finely chopped onion
  • 4 cloves of garlic crushed and chopped
  • 2 tablespoons finely chopped canned chipotles in adobo
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons water
  • 350g Pork Mince
  • 250g Veal Mince
Mango Pomegranate Guacamole Ingredients
  • 2 Ripe avocados
  • 1/2 cup finely red onion
  • 1 fresh red chilli seeded and very finely chopped 
  • Juice of one lime
  • 1/4 cup of pomegranate seeds plus some to Garnish
  • 1/4 cup diced peeled mango (about .5cm)
  • 1/4 cup chopped coriander plus some to Garnish
  • Cumin powder and salt to taste 
Making the Meat Balls
  1. In a large bowl mix the milk and the breadcrumbs.
  2. Fry the bacon in a skillet until it starts crisping up.   Stir in the garlic, onions, cumin, oregano and chipotles.   Fry until bacon is crispy and onions are starting to caramelize. 
  3. Add the water to the skillet, stirring and scraping the brown bits from the skillet.   
  4. When the water is evaporated, turn off the fire and leave it a bit to cool down.
  5. In a large bowl, mix the meats, the egg, the parsley and breadcrumbs mixture.   
  6. Add the Bacon fried with the spices to the bowl with the meat and mix well with your hands.   It will be a quite moist and soft mixture.
  7. Pre-heat the oven to 180C.  
  8. Line a large tray with lightly greased foil.
  9. Make balls and arrange them in the skewer arrange them in the prepared tray.  You can grease your hands with a bit of oil to make it easier.
  10. Repeat the process until you finish the meat mixture
  11. Bake for about 10-15 minutes until browned and cooked through. 
Making the Guacamole
  1. Roughly mash the avocados with a fork
  2. Put the mashed avocado it in a bowl and stir in all other ingredients.   
  3. Garnish with Coriander, Pomegranate seeds and Mango.
Serving

Serve the Meat Balls with the Guacamole aside and Tortilla Chips


Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

No comments:

Post a Comment