Share with your friends










Submit

THE BALLURRITO

< BACK TO ALL RECIPES


We put the Balls in the Burrito… no, literally! Dig in to our nicely spiced beef and pork Hot Balls, wrapped in a toasted tortilla with a delicious mushroom and pepper spicy tomato sauce and plenty of melted cheddar, served on a bed of mixed leaves, topped with a dollop of sour cream and a sprinke of spicy Pico de Gallo salsa


Serves

Serves 4



Prep time

Prep: 10 mins



Cook time

Cook: 30 mins



Find a stockist_recipe pages







RECIPE

HOT_Ballurrito


hot-balls


SPICY TOMATO SAUCE

Qty. Item
160g Mushrooms
120g Red peppers
400ml Passata
1 Garlic clove
1 tsp Dried oregano
0.5 tsp Chilli flakes

YOUR BALLURRITO

Qty. Item
4 Flour tortilla
280g Mild cheddar
1 White onion
1 Red chilli
Handful Fresh coriander
40g Salad leaves
300ml Sour cream

GREAT WITH

A fresh and zingy side dish of mixed leaves, sprinkled with shaved parmesan, black pepper and sea salt, with a little drizzle of olive oil and lemon juice

METHOD

Cook the sauce…

Chop mushrooms and red peppers, add to a saucepan with a little oil and fry until softened. Dice a clove of garlic and add to the pan with dried oregano, chilli flakes and passata. Simmer over a low heat for 30 minutes, stirring regularly.

Cook the Balls…

While sauce simmers away, roll your Balls in a knob of butter to seal and lightly brown. Transfer the Balls into the sauce and simmer for 30 minutes. Ensure Balls are piping hot before serving.

Cook the Ballurrito…

Once your Balls and sauce are ready, take a flour tortilla and lay it flat. Add salad leaves to the centre of the tortilla, and place three Balls, cut in half, on top of the salad. Spoon some of the spicy tomato sauce on top of the Balls and sprinkle with plenty of grated cheddar. Fold the sides in and roll the tortilla into a Burrito. Add tortilla into a pre-heated oven (180C/350F/GasMark4), until lightly golden brown. Keep a close eye to ensure it doesn’t burn!

To plate….

Lay a bed of mixed leaves in the centre of a plate. Place a Ballurrito on top of the leaves, and top with a dollop of sour cream. Dice a white onion, red chilli and some coriander, mix it together well, and sprinkle onto your Ballurrito

OTHER RECIPES


As you might imagine, we’re big on cooking, and the flavour of each of our Balls has been designed to make sure you’re able to enjoy them in as many different dishes as possible. Sure, meatballs and spaghetti will always have a place in our hearts, but there’s so much more you could do with these hearty little morsels! So, we’ve created some interesting and unique recipes that’ll get you started! Some simple, some a little more adventurous, but all guaranteed to tantalise your tastebuds…

OUR BALLS


We use only the freshest and tastiest British meat, chosen for its quality and provenance. We then combine this with carefully chosen herbs, spices and seasoning to round-off the flavour of each Ball. The result… unrivalled meatballs made from the highest quality produce, well seasoned and uncompromising in flavour! What’s more, they’re all gluten free, ensuring as many folk as possible can dig in! We make proper hearty, wholesome and honest Balls… there’s nowt quite like ’em!