Meatballs with chicharrón

Ingredients

• 150 gthin chicharrón, broken into pieces
• 750 gminced beef
• 2eggs
• 3 tablespoonschopped coriander
• 3garlic cloves, chopped
• 2 tablespoonschopped onion
• to tastechopped mint leaves
• to tasteground black pepper
• 4 largetomatoes, roasted, peeled and deseeded
• 1chipotle chilli in adobo
• 2 tablespoonsoil or lard
• to tastecooked white rice
• 480 ml (2 cups)water
• to tastesalt

Instructions

1. 1

   Mix the meatballs

   Press the chicharrón against a smooth surface with a rolling pin until very finely crushed. Combine it with the minced beef, eggs, coriander, garlic, onion, mint, salt and pepper. Shape the mixture into meatballs about 6 cm in diameter.

2. 2

   Simmer in sauce

   Blend the tomatoes and chipotle chilli with 480 ml (2 cups) of water. Heat the oil or lard in a saucepan until hot, then pour in the tomato mixture. Once it boils, carefully add the meatballs and simmer over a low heat for 20 minutes. Check the sauce for salt and serve the meatballs with white rice.

What are meatballs with chicharrón?

This is a Mexican home-cooking variation on meatballs, with chicharrón mixed into the beef rather than served separately. The pork crackling adds savoury depth and helps make the mixture substantial.

In this version, roasted tomato and chipotle form a simple simmering sauce. Mint and coriander bring herbal notes, while white rice makes the meal more filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 38g protein, 34g carbs, 42g fat.

The beef, chicharrón and eggs provide most of the protein, while the chicharrón and cooking fat contribute much of the fat. The rice supplies most of the meal’s carbohydrates, so serving it alongside vegetables is a practical way to balance the plate.

Choosing the chicharrón

Fine pieces: Crush the chicharrón thoroughly with a rolling pin so it can distribute through the mince and the meatballs hold together evenly.

Thin pieces: The recipe calls for thin chicharrón, which is easier to break down than thick, hard pieces. If yours is especially crisp, take care to crush it before adding the other ingredients.

Building the mixture

Binders: Eggs help bring the beef and crushed chicharrón together. Mix just until combined so the meatballs are not packed more tightly than necessary.

Herbs: Add the coriander, mint, garlic and onion evenly through the mixture. Season it with salt and pepper before shaping, as the meatballs will be difficult to adjust once they are in the sauce.

Making the tomato sauce

Roasted tomatoes: Peel and deseed the tomatoes as directed, then blend them with the chipotle and water until smooth. Roasting gives the tomato base a deeper flavour.

Hot fat: Heat the oil or lard before pouring in the blended mixture, as the method directs. Take care when adding the liquid to the hot pan, since it can splutter.

Getting the texture right

Even size: Shape the meatballs to about 6 cm across so they cook at a similar rate. Handle them carefully when adding them to the boiling sauce.

Gentle simmer: Once the meatballs are in the pan, keep the heat low for the 20-minute cooking time. A gentle simmer helps them cook through without breaking apart in a vigorous boil.

When the meatballs are ready

Cooking time: Simmer for 20 minutes over a low heat, as specified in the recipe. Avoid stirring roughly; if needed, move the pan gently to keep the meatballs surrounded by sauce.

Final seasoning: Check the salt in the caldillo—the tomato sauce—before serving. The chicharrón can be savoury, so taste first and add salt only as needed.

Serving with rice

White rice: Serve the meatballs with cooked white rice, spooning some tomato sauce over both. Rice is listed to taste, so portion it according to appetite.

At the table: These meatballs are best served hot with enough sauce to coat each portion. A simple side of vegetables can add freshness alongside the rich meat and rice.

Recipe notes & tips

• Crush the chicharrón finely before mixing it into the beef.
• Shape the meatballs to a consistent 6 cm size for more even cooking.
• Blend the roasted tomatoes and chipotle thoroughly for a smooth sauce.
• Pour the tomato mixture into the hot fat carefully to avoid splashes.
• Keep the sauce at a low simmer after adding the meatballs.
• Taste the sauce for salt before serving, as the chicharrón may already be salty.

Variations

• Adjust the heat: Use less chipotle for a milder sauce.
• More mint: Add extra chopped mint for a stronger herbal note.
• Use lard: Choose lard instead of oil for the cooking fat.
• Serve with beans: Add a side of beans alongside the white rice.
• Add vegetables: Serve with cooked vegetables for a fresher plate.

Common mistakes to avoid

• Large chicharrón pieces: They can make the mixture uneven; crush them thoroughly before mixing.
• Overworking the mince: Dense meatballs can result; mix only until the ingredients are combined.
• Uneven shaping: Different sizes cook at different rates; aim for meatballs about 6 cm across.
• Boiling too vigorously: The meatballs may break apart; lower the heat once they are added.
• Skipping the final taste: The sauce may need seasoning; check its salt before serving.

How to store

Refrigerate leftover meatballs and sauce in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; store and reheat rice separately.

Frequently asked questions