Name: Fiery baked meatballs with black beans and chipotle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 85 gm (½ cup) instant polenta; 2 small red onions; 1 egg; 400 gm each minced beef and veal; 400 gm can black beans, drained and rinsed; 2 chipotle chillies in adobo, finely chopped, plus 2 tbsp sauce; 400 gm can cherry tomatoes; 2 tsp cocoa powder; 2 tsp smoked paprika; 2 tsp brown sugar; 100 gm burrata, torn; 2 poblano peppers (see note); Juice of 1 lime; Micro coriander, to serve

Meatballs are one of those dishes that seem to belong everywhere at once. From Italian polpette to Swedish köttbullar and Mexican albondigas, nearly every cuisine has its own version of seasoned mince rolled a comforting dish. Here, they’re given extra tenderness with polenta before being baked in a smoky tomato and black bean sauce layered with paprika, cocoa and chilli. Finished with bubbling burrata and served alongside charred poblano peppers dressed with lime and onion.

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Ingredients

85 gm (½ cup) instant polenta

2 small red onions

1 egg

400 gm each minced beef and veal

400 gm can black beans, drained and rinsed

2 chipotle chillies in adobo, finely chopped, plus 2 tbsp sauce

400 gm can cherry tomatoes

2 tsp cocoa powder

2 tsp smoked paprika

2 tsp brown sugar

100 gm burrata, torn

2 poblano peppers (see note)

Juice of 1 lime

Micro coriander, to serve

Method

Preheat oven to 220°C. Combine polenta and 250ml (1 cup) boiling water in a bowl, then cover and set aside for 4 minutes. Coarsely grate 1 onion and add to polenta with egg and mince, season and mix to combine. Roll 1/4 cupfuls into balls and place in a large roasting dish.

Combine black beans, chillies and sauce, tomatoes, cocoa powder, paprika, sugar and 125ml (1/2 cup) water in a large bowl, season, then pour over meatballs. Cover with foil and roast until meatballs are golden (25 minutes).

Remove foil, turn meatballs and top with burrata. Turn grill to high and cook until cheese is golden (5 minutes).

Meanwhile, preheat a char-grill pan over high heat. Cook peppers, turning occasionally, until skin is blistered. Place in a bowl and cover to steam (3 minutes). Once cooled slightly, peel off skin, remove seeds and thickly slice. Thinly slice remaining onion and place in a bowl with peppers and lime juice, season to taste and stir to combine. Top meatballs with micro coriander and serve with onion mix on the side.

Note

Poblano peppers are available from select greengrocers. If unavailable, use large jalapeños

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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