Albondigas al Chipotle, are juicy, tender meatballs simmered in a rich smoky chipotle sauce. Enjoy them as an appetizer or serve with rice and warm tortillas.
Mexican Albondigas al Chipotle always turn out amazing and never disappoint. These meatballs are incredibly juicy and just flat out delicious. Instead of browning the meatballs first, I place them straight into the smoky chipotle sauce, where they slowly cook and are infused with the savory sauce. The result, is moist, melt-in-your-mouth meatballs. The sauce is incredibly flavorful with just the right balance of heat and smokiness. These are perfect as an appetizer, over arroz blanco (white rice), or with warm tortillas.
Also, if you love chipotle recipes, you have to try our Camarones al Chipotle, (chipotle shrimp).
Ingredients
Step By Step Instructions
Step 1: Tear the bread into small pieces and blend in a food processor or blender until fine breadcrumbs form.
Pour the milk over the breadcrumbs and let it soak.
Step 2: In a large mixing bowl, combine the ground beef, egg, garlic, salt, pepper, and the breadcrumb mixture. Mix until well incorporated.
Step 3: Shape the mixture into meatballs about 1 ½ to 2 inches in size. You should have around 15-20 meatballs.
Step 4: Blend the tomatoes and chipotle peppers in a blender or food chopper until smooth.
Filling: Some Mexican kitchens like to stuff the meatballs with a small piece of cheese, a small piece of hard-boiled egg, or a sliver of serrano pepper for extra flavor.
Step 5: Heat the vegetable oil in a pot or large saucepan over medium heat. Add the onions and garlic, stirring occasionally, and cook for about 2 minutes.
Step 6: Pour in the blended tomato and chipotle mixture, then add the chicken broth. Lower the heat slightly and let the sauce simmer for about 10 minutes.
Step 7: Stir in the cilantro, cumin, oregano, salt, and pepper.
Step 8: Gently add the meatballs to the sauce and cook for about 25 minutes or until fully cooked through.
Storing and Reheating Leftovers
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. To reheat, warm the meatballs on the stovetop over low heat until heated through. Add a little bit of water to the sauce if needed. You can also microwave in short intervals, stirring in between. You can also freeze them for up to 3 months and thaw in the fridge before reheating.
Othe Ground Beef Recipes You Will Love
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📖 Recipe
Albondigas al Chipotle
Ingredients
Meatballs
- 1 pound ground beef
- 2 garlic cloves minced or 2 teaspoons garlic puree
- 1 whole egg
- salt and pepper to taste
- 1 slice of sandwich bread
- 2 tablespoons milk
OPTIONAL
- 1 serrano pepper seeds and ribs removed and finely chopped
- cube cheese chucks
- hard boiled eggs cut in small cubes
CHIPOTLE SAUCE
- 2 chipotle peppers in adobo sauce
- 4 roma tomatoes rinsed and chopped or 1 cup tomato sauce
- 3 garlic cloves minced
- ½ onion chopped
- 1 cup chicken broth or water
- 2 tablespoons fresh cilantro rinsed and coarsely chopped
- ½ teaspoon oregano
- ¼ teaspoon cumin
- salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
Make Meatballs
- Tear the bread into small pieces and blend in a food processor or blender until fine breadcrumbs form.Pour the milk over the breadcrumbs and let it soak.
- In a large mixing bowl, combine the ground beef, egg, garlic, salt, pepper, and the breadcrumb mixture. Mix until well incorporated.
- Shape the mixture into meatballs about 1 ½ to 2 inches in size. You should have around 15-20 meatballs.
Make Sauce and Cook Meatballs
- Blend the tomatoes (or tomato sauce) and chipotle peppers in a blender or food chopper until smooth.
- Heat the vegetable oil in a pot or large saucepan over medium heat. Add the onions and garlic, stirring occasionally, and cook for about 2 minutes.
- Pour in the blended tomato and chipotle mixture, then add the chicken broth. Lower the heat slightly and let the sauce simmer for about 10 minutes.
- Stir in the cilantro, cumin, oregano, salt, pepper and stir.
- Gently add the meatballs to the sauce and cook for about 25 minutes or until fully cooked through.
- If serving as an appetizer, add toothpicks. For a meal, serve with white rice, a side of your choice, or warm tortillas.
Adrianne says
i love the cubes of cheese that go inside the meatballs!! Mexican food is the best, such great flavours and diversity. Looking forward to giving these a go. Cheers!
Cathy says
Thanks Adrianne! Let me know how much you enjoy them! They are delicious!
Caroline says
I’m kind of with you, ground beef isn’t generally at the top of my list but there are some things I like made with it. I do really like albondigas and these sound like they have great flavor. Look tasty!
Cathy says
Thanks Caroline!
Catherine Brown says
Oh, wow! That chipotle sauce looks fantastic! I can’t wait to try this one. Thanks for sharing your recipe!
Cathy says
Thank you!!
Andrea Metlika says
Oh my, this looks like a pot of hearty deliciousness! My family will Love this.
Cathy says
Thank you Andrea!
Valentina says
I would LOVE this over rice for dinner — as would my whole family. 🙂 The step-by-step photos are a great help. Thanks for the yummy recipe.
Cathy says
You’re so welcomed Valentina! Hope you love it as much as we do! 🙂