James Martin Texas Meatballs

This delicious recipe for Texas Meatballs by James Martin is a hearty and flavorful dish that’s perfect for any occasion. With tender meatballs simmered in a rich, smoky sauce and topped with bubbling melted cheese, it’s a quick and easy meal that’s sure to satisfy everyone. You can also adjust the spice level to suit your taste.

Ingredients Needed

For the sauce:

• 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 (1¾ cups) filter coffee
• 4 tablespoons dark brown sugar
• 2 tablespoons black treacle
• 100ml (½ 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

For the meatballs:

• 1kg (2¼ 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

How To Make Texas Meatballs

1. Prepare the sauce: 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, smoked paprika, star anise, and kidney beans. Bring to the boil and simmer for 10 minutes.
2. Make the meatballs: Put the minced (ground) beef into a large bowl. Add the breadcrumbs, egg, egg yolk, and mustard, and season well with sea salt and black pepper. Mix everything thoroughly. Divide the mixture into 12 portions and shape them into balls.
3. Simmer the meatballs: Remove and discard the star anise from the sauce, then taste and adjust the seasoning. Drop the meatballs in and gently simmer for 5-10 minutes, turning occasionally.
4. Grill the meatballs: Preheat the grill (broiler). Once the meatballs are cooked, sprinkle the grated cheese over each meatball and place under the grill for a couple of minutes until bubbling and golden.

Recipe Tips

• Season the meatball mixture well: Don’t be afraid to add enough salt and pepper to the beef mixture to ensure the meatballs are flavorful. You can always taste the mix before shaping it to adjust the seasoning.
• Simmer gently: After adding the meatballs to the sauce, keep the heat low and let them simmer gently to prevent them from falling apart. Turn them carefully for even cooking.
• Customize the sauce: Feel free to adjust the level of sweetness or spice in the sauce. Add more sugar if you like it sweeter, or more chili for extra heat.
• Serve with sides: These meatballs go great with rice, mashed potatoes, or a side salad to balance the richness of the dish.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Texas Meatballs cool to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3 days.
• Freeze: After cooling, place the meatballs in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Heat a pan over low heat and add a small amount of water or sauce. Cover the pan and simmer the meatballs for 5-7 minutes, turning occasionally until heated through.

Nutrition Facts

Serving Size: 3 meatballs

• Calories: 267
• Total Fat: 14.1g
• Saturated Fat: 4.2g
• Cholesterol: 72mg
• Sodium: 137.5mg
• Potassium: 200mg
• Total Carbohydrate: 10.2g
• Dietary Fiber: 0.7g
• Sugars: 1g
• Protein: 22.7g

Try More James Martin Recipes:

• James Martin Curried Parsnip Soup
• James Martin Brioche Bread And Butter Pudding
• James Martin Chicken Curry
• James Martin Carrot And Coriander Soup