Mexican Meatball Wraps

I've been on a bit of a wrap roll lately (haha) and this was my latest - meatballs made with my base recipe, smothered in spicy chilli beans and grilled mozzarella snuggled up next to some lime sour cream, avocado and coriander. These are clearly very inelegant, but also incredibly tasty - perfect with a beer or glass of wine, and the ideal food to share with good friends! Speaking of which, oh my God went to my first ever pub quiz night last Monday. While we wait to work out how/when we can build our escape on Waiheke island we are tucked away in our Auckland house in the bowels of suburbia, and our subdivision has it's own (really pretty cool) cafe, nail salon and pub. As Nick was in China last week I tottered along with my sister, her husband, and assorted nephews and nieces to the Speights Ale House Quiz night for an evening of wine, wedges and general knowledge testing - hilarious!!! Given that I am addicted to watching the fabulous Stephen Fry hosting QI (stands for Quite Interesting) I enjoyed the whole thing much more than I probably should have, and am looking forward to dragging a reluctant Nick, and hopefully Hoobie (Rich) along to the next one. Lolly lol lol as Hoob would say...

1 kilo pork mince
500g beef mince
2 eggs, lightly beaten
4 slices white toast bread, crusts removed
1/2 cup milk
4 cloves garlic, peeled and crushed
1/4 cup grated Parmesan
3/4 cup ricotta
1/4 tsp dried chilli flakes
1 tsp fennel seeds, dry toasted and ground in mortar and pestle 
sea salt and freshly ground black pepper
finely grated zest of 1 lime
olive oil spray

Break pork and beef mince up into a large bowl and stir through eggs. Put the milk and the roughly torn up bread into a food processor. Let it soak for a minute while you add the garlic, Parmesan, ricotta, chilli flakes, fennel seeds, salt, pepper and zest. Pulse it all until the mixture is just combined. Add to the mince then mix really well together. Roll into 40 golf ball size meatballs and chill in the fridge for 20 minutes. 

1 tbsp olive oil
1 onion, chopped
1 red capsicum (bell pepper), chopped
2-3 chipotle peppers in adobe sauce, chopped (3 only for the very brave...)
3 cloves garlic, crushed
1 tsp cumin
1 tsp dried oregano
½ tsp smoked paprika
1 400g can mixed beans, drained and rinsed
1 400g can kidney beans, drained and rinsed
2 x 425g cans chopped tomatoes
1 400g can black beans, drained and rinsed (add at end)

Heat oil in a large heavy based pan and cook onion and capsicum over a gentle heat for 12 minutes. Add chipotle peppers, garlic, cumin, oregano, parprika and mixed and kidney beans and tomatoes. Cook over a medium heat for 20 minutes then add black beans. (At this point check for heat and seasoning - if you fancy add a little more of the adobe sauce and sea salt and black pepper).

1 cup shredded mozzarella cheese
1 cup sour cream mixed with zest and juice of 2 limes
1 or 2 avocados, sliced
1 cup fresh coriander (cilantro) leaves
1 red chilli, finely sliced 
2 limes, quartered
12 wraps, warmed

Pre-heat oven to 200˚C(395˚F) and line a roasting dish with baking paper. Lay out meatballs and give a light spray with olive oil. Bake in the oven for 20 minutes. Put bean mix in a separate large roasting dish, poke the meatballs into it, top with shredded cheese and bake a further 10-15 minutes. Serve with wraps, sour cream, avocado, coriander, chilli and a squeeze of lime. Serves 6

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