Mexican Meatballs in Chipotle Tomato Sauce

Step 1: Preheat the oven to 220°C/390°F (200°C fan). Set a rack over a tray and spray the rack with oil.

Step 2: Blitz the corn chips in a food processor until they become fine crumbs. Alternatively, put them in a ziplock bag and bash them into crumbs.

Tip: Skip this step if using breadcrumbs instead.

Step 3: Put the meatball ingredients and meatball spices in a bowl. Mix well with your hands.

Step 4: Roll the mixture into 3–3.5 cm / 1.2–1.4-inch balls and place them on the rack. The recipe makes around 20–24 meatballs.

Step 5: Spray the meatballs generously with oil. Bake for 10 minutes, until browned. They will still be raw inside; they finish cooking in the sauce.

Step 6: While the meatballs are in the oven, start the sauce.

Step 7: Heat the oil over medium-high heat in a large skillet. Add the garlic and cook for 30 seconds. Add the chopped chipotle and sauté for 20 seconds.

Step 8: Add the tomato, adobo sauce and sugar. Bring to a simmer, then turn the heat to low and cook for 5 minutes, stirring occasionally.

Step 9: Remove the meatballs from the oven and transfer them to the sauce. Cook for another 10 minutes, turning the meatballs occasionally, until the sauce has thickened and the meatballs are cooked through.

Step 10: Sprinkle with the chopped coriander/cilantro.

Step 11: Serve over rice or stuff into tortillas with toppings of your choice.