James Martin Texas Meatballs

Okay, so these meatballs? They’re not shy. They’re bold, smoky, messy in the best way, and absolutely smothered in sauce. I first made them on a moody, grey afternoon because the idea of meatballs with coffee in the sauce sounded too weird to ignore. Spoiler: it’s genius. Deep and earthy, like barbecue sauce with a posh leather jacket on.

This recipe feels like something you’d get at a roadside diner in Texas—right down to the Cheddar grilled on top until it bubbles. You don’t need pasta. You don’t need rice. You just need a fork, maybe a bit of crusty bread, and no shame about licking your plate.

Why You’ll Love It

• That sauce is unreal. Coffee, chilli, treacle… sounds mad, tastes magic.
• You get crispy cheese on top. Like, properly grilled. No soggy cheddar here.
• Loads of leftovers. Unless you invite people round. (Rookie move.)
• Deep, smoky flavour but minimal faff. Mostly just simmering and chucking stuff in.
• Flexible enough for swaps. Don’t have Dijon? Use English mustard. Out of kidney beans? Chuck in chickpeas.
• Smells incredible. Like you’ve been slow cooking all day, when really it was 45 minutes and one playlist.

Ingredients

For the sauce:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 8 garlic cloves, crushed (yes, eight – go big)
• 2 red peppers, diced
• 6 fresh tomatoes, quartered
• 1 x 400g can chopped tomatoes
• 400ml strong brewed coffee
• 4 tbsp dark brown sugar
• 2 tbsp black treacle (or molasses)
• 100ml tomato ketchup
• 4 tbsp red wine vinegar or 2 tbsp Worcestershire sauce
• 1 red chilli, thinly sliced
• 3 star anise
• 1 tsp dried oregano
• 2 tsp smoked paprika
• 1 x 400g can kidney beans, drained

For the meatballs:

• 1kg lean minced beef
• 2 tbsp panko breadcrumbs
• 1 medium egg
• 1 egg yolk
• 1 tbsp Dijon mustard
• 200g Cheddar cheese, grated

How to Make It

Start with the sauce base:

In a big pan (something oven-safe if you’ve got it), heat the oil and chuck in the onion and garlic. Let them soften and go golden—takes about 5 minutes if you’re patient. I never am.

Add the rest of the saucy stuff:

Throw in the red peppers, tomatoes (fresh and canned), coffee, sugar, treacle, ketchup, vinegar, chilli, star anise, oregano, paprika, and kidney beans. Bring it to a good bubble, then turn it down and let it simmer for 10–15 minutes. You’ll start to smell that sweet-smoky-coffee thing happen. Don’t panic. It’s working.

Mix your meatballs:

In a big mixing bowl, combine the mince, panko, egg, yolk, mustard, salt, and pepper. Use your hands. It’s the only way. Roll into 12–14 little meatballs—golf ball size-ish. Doesn’t have to be perfect.

Tweak the sauce before it meets meat:

Fish out the star anise (please don’t forget this—I bit one once, regretted it instantly). Give the sauce a taste. Want more heat? Add chilli. Bit too sweet? Dash more vinegar.

Let the meatballs soak it all up:

Gently drop them into the sauce. Cover and simmer for 10 minutes. Try not to stir too much—just give the pan a gentle shake now and then.

Grill the tops golden:

Heat your grill. Sprinkle cheese over each meatball and slide the pan under for 2–4 minutes. Keep an eye on it. You want bubbling, golden patches. When it starts smelling like nachos? It’s done.

Common Mistakes and How to Dodge Them

Why did my meatballs fall apart?
You probably didn’t bind them well enough. Make sure that egg and panko are mixed through—really get your hands in there.

Sauce too sharp or weirdly bitter?
That’s either the coffee or the vinegar talking too loud. Try a little extra sugar or let it cook longer to balance it out.

It’s too watery.
Let the sauce simmer longer before adding the meatballs. Or just remove the lid and let it reduce.

Forgot the star anise?
You’re not alone. I once left it in and someone thought I added licorice on purpose. Never again.

Storage and Reheating

Fridge:
Pop leftovers in a sealed container—will keep for 3–4 days, and gets better every time.

Freezer:
Let it cool fully, then freeze in portions. I like to freeze with a little sauce over each one so they reheat juicier.

Stovetop:
Medium heat in a covered pan, add a splash of water if it’s thickened too much.

Microwave:
Heat on medium in bursts. Stir between zaps. Cover it or it’ll splatter like a Jackson Pollock.

Air fryer:
Chuck a few meatballs in at 160°C (320°F) for 5 minutes. Will crisp the cheese back up if that’s your vibe.

Frequently Asked Questions

Can I skip the coffee?
You can, but I beg you to try it once. It adds such a deep, smoky background. You won’t taste “coffee”, I promise.

What’s the best side dish?
Mashed potatoes, garlic bread, fluffy rice… basically anything that’ll soak up that sauce. I’ve also just eaten it with a spoon.

Is this recipe spicy?
Mildly. You’re in control—ditch the chilli if you like. Or double it, if you don’t fear sweat.

Can I make it veggie?
Sure thing—swap the beef for a plant-based mince and skip the cheese or use vegan cheddar. Still big flavour.

Nutrition Facts (Per Serving):

• Calories: 690.7
• Fat: 29g
• Carbs: 51g
• Protein: 57.4g
• Sodium: 12613mg (yep, mostly from cheese & ketchup—season to taste)
• Sugar: 4.5g

Try More James Martin Recipes:

• James Martin Pork Pie
• James Martin Slow-Cooked Short Ribs
• James Martin Chicken Bonne Femme