For the meatballs: 500gms beef mince 1/2 cup shredded zucchini 1/2 medium brown onion, finely diced 2 cloves garlic, minced 1/4 cup chopped coriander, plus more for garnishing 1 tsp salt 1 tsp black pepper 1 tsp ground cumin 1 tsp oregano 1/4 tsp allspice 1 egg 1/4 cup bread crumbs cheese for garnish Corn, for serving
For the sauce: 400gms can diced tomatoes 1 small can chipotle chiles in adobo sauce 1 onion, chopped 2 cloves garlic, minced 1 tsp ground cumin 1 tsp oregano 1/4 teaspoon ground allspice 1 cup chicken stock 1 tablespoon lime or lemon juice
Method: To make the meatballs, place in a large mixing bowl the ground beef, zucchini, onion, garlic, coriander, salt, black pepper, cumin, oregano, allspice, egg, and bread crumbs. Either using your hands or a spoon, mix all the ingredients until well combined.
Preheat the oven to 180c and lightly grease a large baking sheet . Form the meat into meatballs and place on the sheet Bake the meatballs until lightly browned.
Meanwhile, in a blender mix together the tomatoes, chipotle chiles, onion, garlic, cumin, oregano, allspice, chicken broth, and lime juice. Blend until a smooth puree is formed. Adjust the seasonings and add salt to taste.
Pour the tomato-chipotle sauce into a large pot, but wait until the meatballs are done before turning on the heat. When the meatballs are done, bring the pot to a boil and then turn down the heat to a simmer. Add the meatballs to the pot and continue to simmer covered for 30 minutes.
Serve warm with corn chips, garnished with coriander and cheese.