Erla Steinunn's recipe collection

400 g lean beef mince

2 eggs

3 tbsp breadcrumbs

2 cloves garlic, minced

2 tsp cumin (ground)

Salt and pepper to taste

In a mixing bowl, combine the beef mince, eggs, breadcrumbs, minced garlic, cumin, salt, and pepper. Mix until well combined.

Shape the mixture into meatballs.

Heat a pan over medium heat and cook the meatballs until browned on all sides.

Chipotle Sauce:

1 jar (400 g) tomato passata

2 cloves garlic, minced

1-2 chipotle peppers in adobo sauce (or 2 whole jalapeños)

1 tsp cumin

1 tsp oregano

1/2-1 chicken stock cube

1-2 cups water

2 tbsp tomato purée

In a blender, puree the tomato passata, minced garlic, and chipotle peppers until smooth.

In a pot, combine the pureed mixture with cumin, oregano, chicken stock, water, and tomato purée. Bring to a simmer.

After simmering for 10-15 minutes, pour the sauce over the cooked meatballs in the pan. Let simmer for a few minutes to meld the flavors.

Serve the meatballs with the sauce over rice, pasta, or in a sub sandwich.