FIREBARNS RUM & CHIPOTLE TEX-MEX MEATBALLS
-500g. lean ground beef
-250g. Tex-Mex cheese
-1 finely chopped seedless jalapeno pepper
-1 finely chopped onion
-1/2 cup panko
-1 tbsp Cajun spices
-1 28oz can crushed tomatoes.
-1/4 cup finely chopped Chipotle pepper sauce.
-1 tbsp Firebarns Rum & Chipotle sauce
-Salt and pepper to taste.
-Persil to garnish before serving.
In a bowl, combine the meat, egg, Panko and Cajun spices. Season with salt and pepper and mix well
-Make meatballs about the size of golf balls. In a large skillet, sear the meatballs evenly and remove from heat.
-In the same skillet, sauté the onion and jalapeno pepper for 2 minutes. Add the can of crushed tomatoes, Chipotle peppers, Rum and Chipotle sauce, salt and pepper and simmer on low heat for about 5 minutes.
-Then add the meatballs and continue to cook on low heat for 15 to 20 minutes.
-Remove from heat, add the Tex-Mex cheese and broil for 4 to 5 minutes.
-Serve with bread and sprinkle with parsley