Meatballs Served With Guajillo Sauce And Steamed Rice

"Meatballs with tahini and spices served with a guajillo-mulato sauce and steamed rice. Something very soothing and perfect about meatballs in the winter, I like mine with a bit of texture and a bit spicyalso is not necessary to add and egg to bind them the tahini gives them not only a delicious flavor but helps with the shaping."
-- @holasus

Recipe Intro From holasus

@holasus has made the perfect winter meatballs! Full of flavor, the are the perfect comfort food!

This might not be the quickest recipe but all that cooking time is worth it, you'll have the tastiest meatballs, simply serve with steamed white rice and add some toasted sesame seeds on top of your meatballs and sauce to decorate.

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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 4

Recipe Card


  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 red onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 carrot, finely chopped
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons Worcestershire sauce
  • 5 large tomatoes
  • 3 guajillo chilies
  • 3 mulato chilies
  • 3 cups organic chicken stock
  • Maldon salt
  • Black pepper
  • Olive oil, for cooking
  • White rice, for serving


  • Step 1

    Wash and cut your tomatoes in big chunks, smash and peel your garlic cloves, prepare a baking dish lined with baking paper, place your tomato chunks and garlic on the tray, add a drizzle of olive oil and maldon salt, bake for 30 minutes at 350F.

  • Step 2

    While your tomatoes are cooking place in a big bowl your mince meats add the red onion, garlic, carrot, fresh cilantro, and your spices ( cumin, pasilla, paprika), add your Worcestershire sauce, tahini paste, 2 tsp of maldon salt and 1 tsp of black coarse pepper, mix everything with your hands until all your ingredients are well combined and integrated.

  • Step 3

    On your kitchen surface or meat chopping board start shaping the meatballs with your hands, and place them over your chopping board, make sure they are big enough you should get around 16 good size meatballs. Prepare a frying pan and add a drizzle of cooking olive oil, once is hot enough add your meatballs and try to cook them in batches, turn them over with the help of a spoon until they are evenly cooked and they look brown and lovely, reserve them on the side while you finish your sauce, is not necessary to cook them through as they'll finish cooking in the sauce.

  • Step 4

    Get your guajillo and mulato chilies, wash and get the stem off, try to get most of the seeds out with your hands, place them in a bowl and cover them with boiling water, let them hydrate for a couple of minutes or until soft.

  • Step 5

    Get your tray out of the oven and place your tomato garlic mixture with all the juices into the blender, add your hydrated chilies and some of the chili liquid (1cup approx) , blend really well until it forms a smooth dark color sauce. Prepare a deep sauce pan with a fine mesh sieve on top, pour your chili tomato sauce through the sieve, and press with a spoon making sure you get all of the liquid through, remove the sieve add your chicken stock, a pinch of maldon salt and black pepper stir in and simmer your sauce on low heat for 30 minutes with a lid on, this is important as it guaranties a deeper flavor and gives more consistency to your sauce.

  • Step 6

    After 30 minutes get the lid off your sauce and taste, make sure is well seasoned, then add your meatballs carefully and stir them gently into the sauce, cover your pan and cook on low heat for another 20 minutes.