How to create James Martin’s Cheesy Texas Meatballs

Cheesy Texan meatballs
Cheesy Texan meatballs

Cheesy Texas Meatballs

Ingredients Instructions
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 8 garlic cloves, crushed
  • 2 red peppers (bell peppers), deseeded and diced
  • 6 tomatoes, quartered
  • 400g (14 oz) tin chopped tomatoes
  • 400ml (1 ¾ cups) filter coffee
  • 4 tablespoons dark brown sugar
  • 2 tablespoons black treacle
  • 100ml (1/2 cup) tomato ketchup
  • 4 tablespoons red wine
  • vinegar or 2 tablespoons Worcestershire sauce
  • 1 red chilli, sliced
  • 3 star anise
  • 1 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • 400g (14 oz) tin kidney beans, drained
  • 1kg (2 ¼ lb) lean minced (ground) beef
  • 2 tablespoons panko breadcrumbs
  • 1 medium egg
  • 1 medium egg yolk
  • 1 tablespoon Dijon mustard
  • sea salt and freshly ground black pepper
  • 200g (7 oz) Cheddar cheese, finely grated
  • Heat the oil in a large casserole dish and fry the onion and garlic for a few minutes.
  • Add the peppers and stir in then add the fresh and tinned tomatoes, coffee, brown sugar, treacle, tomato ketchup, vinegar (or Worcestershire sauce), chilli, oregano, spices and kidney beans.
  • Bring to the boil and simmer for 10 minutes. Put the mince into a large bowl
  • Add the breadcrumbs, egg and egg yolk and mustard, and season well.
  • Mix everything together thoroughly. Divide the mixture into 12 and shape into balls. Remove and discard the star anise from the sauce and taste and adjust the seasoning of the sauce.
  • Drop the meatballs in and gently simmer for 5–10 minutes, turning occasionally.
  • Once the meatballs are cooked, sprinkle a pile of the grated cheese over each meatball and place under a pre-heated grill for a couple of minutes until bubbling and golden.

Recipe © James Martin