Giannis Mexican Meatball Mole

Served in Giannis Souvlaki Bread


Mole is a rich sauce that can take hours to make. This simplified version uses a can of tomato soup as a base, reducing the need for loads of ingredients and lengthy cooking. Use with meatballs in a pita, or drizzle over barbecued meats and wrap in souvlaki bread. You can also use as a sauce for baking enchiladas. Use Giannis Tortilla for the enchiladas.

Giannis Mexican Meatball Mole

  • 6 Giannis Souvlaki Bread oiled & warmed according to pack directions

The meatballs

  • 500g beef mince
  • 1 ½ slices of bread, crumbed
  • 1 egg
  • ½ tbsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp salt
  • ¼ tsp ground chilli

The sauce

  • ¼ tbsp oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 large red chilli (seeds removed)
  • 1 tsp cumin
  • ½ tsp smoked Paprika
  • ¾ tbsp cocoa powder/ baking cocoa
  • 400ml condensed tomato soup
  • 2 ½ tbsp chopped coriander
  • ¼ cup water
  • A squeeze of lime juice
  • Sour cream to serve — optional
Serves Six

Pulse the meatball ingredients together until evenly mixed. With wet hands form the mixture into meatballs and bake in a shallow roasting pan, shaking frequently to turn them so they cook evenly on all sides—approx 20 minutes.

Heat the oil in a saucepan or frying pan, add the onion and cook gently until soft. Very finely chop or blend the chilli and garlic and add to the pan. Stir in the cumin and smoked paprika and cook gently for 2 minutes.

Add the cocoa powder, mix well then stir in the soup and chopped coriander. Simmer, stirring from time to time for 10 minutes then add the cooked meatballs and simmer for a further 10 minutes or longer, until heated through.

Lightly oil and warm the souvlaki bread according to pack directions. Assemble with meatball mix in the centre of the souvlaki bread, then fold in the sides. Garnish with coriander and a dollop of sour cream if desired.