There was only one person I could spend actual Cinco de Cuatro with and that is my dear friend Jase Bates.
Well, actually, I’m still a bit iffy on the logistics of which day Cinco de Cuatro falls on but I’m rolling with the day before Cinco de Mayo thing. Just roll with it, ok?
Jase is on my my dearest friends – because he is born in ‘69 (lol) and shares my husband’s middle name – so I am super stoked that he is Arrested Development’s lead and earnt him the plum gig of catching up with me on the big day.
I first met J in the mid-80s through his sister Justine – who I shared a torrid affair with on the set of Family Ties – and was immediately taken by his wit, charm and obvious talent that I could use for coattail riding. Fun fact: when my other friend from Family Ties – Mick J. Foxy – was looking for a lead in the Teen Wolf sequel, Teen Wolf Too, I knew he was the only person that could take on the role.
Turns out I was into bears from an early age.
Anyway, given his career resurgence I haven’t been able to spend as much time with Jasey-B lately, so it was so nice to sit back, take a breath and gasbag about everything we’ve missed over the last few years.
Given how busy I have also been with my career resurgence, it was an exhausting chat and we desperately needed something hearty enough to give us the require energy to celebrate Cinco de Cuatro … enter my lengthily titled Jasalbondigas Batemen.
You know how much I love both meat and balls, so it should come as no surprise that I would go straight to a Hispanic meatball in honour of our Mexican celebrations.
Spicy, comforting and oh-so-tasty, these babies go perfectly with some Portia de’arrozi, beans and dickloads of cheese. Hell, eat it after a cheeky Jessica Flaulter and wash it down with a Will Horcharnetta.
Figuratively. Maybe. Eh, whatever – enjoy!
500g beef mince
5 cloves of garlic, crushed
1 tbsp smoked paprika
1 tsp cumin
1 tsp chilli powder
1 tsp dried oregano
1 onion, diced
1 bay leaf
½ tsp hot paprika
800g canned chopped tomatoes
raw caster sugar
Combine the mince, 2 cloves of garlic, egg, smoked paprika, cumin, chilli powder and oregano in a bowl. Scrunch the mixture with your hands until well combined and form into 12 meatballs. Place on a tray, cover and chill for half an hour.
Heat a lug of oil in a large pan over medium heat. Add the onion and remaining garlic, and cook for five minutes or so, or until translucent and sweet. Add the bay leaf and hot paprika and give a quick stir before adding the tomatoes and a pinch of sugar. When bubbling away, drop in the meatballs and spoon over some liquid. Cover, reduce heat to low and simmer for about twenty minutes or until the balls are cooked through.
Serve immediately with the rice and beans before devouring.
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