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    Home » Mexican Recipes » Albondigas al Chipotle

    Published: Mar 17, 2017 Modified: Mar 29, 2025 by Catherine Arena 10 Comments

    Albondigas al Chipotle

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    Albondigas al Chipotle Pinterest image.
    Albondigas al Chipotle Pinterest image.

    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.

    Albondigas al Chipotle (Mexican Chipotle Meatballs) in small cast iron casseroles with bamboo toothpicks.

    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

    Ingredients to make albondigas al chipotle.

    Step By Step Instructions

    Making breadcrumbs in a mini chopper.

    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.

    Ingredients to make meatballs added to a mixing bowl.

    Step 2: In a large mixing bowl, combine the ground beef, egg, garlic, salt, pepper, and the breadcrumb mixture. Mix until well incorporated.

    Meatballs are formed and laying on a plate ready to cook.

    Step 3: Shape the mixture into meatballs about 1 ½ to 2 inches in size. You should have around 15-20 meatballs.

    Tomatoes and chipotle peppers added to a mini chopper to blend.

    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.

    Onion and garlic added to a pot.

    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.

    Chipotle sauce added to the pot.

    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.

    Raw meatballs and seasonings added to the pot.

    Step 7: Stir in the cilantro, cumin, oregano, salt, and pepper.

    Albondigas al Chipotle (Mexican chipotle meatballs) cooked in a pot.

    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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      Authentic Alcapurrias de Yuca
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      Homemade Alcapurrias
    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida
    • Empanadas de Platano served on a white platter with a side of mayoketchup and a side of veggie salsa.
      Empanadas de Plátano

    Did you try this recipe? Please leave a ⭐ review below!

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    📖 Recipe

    Albondigas al Chipotle (Mexican Chipotle Meatballs) in small cast iron casseroles with bamboo toothpicks.

    Albondigas al Chipotle

    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.
    4.63 from 8 votes
    Print Pin Rate
    Course: Appetizer, Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Calories: 395kcal
    Author: Catherine Arena

    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.

    Notes

    Recipe Notes: 
    Heat Level: Want more spice? Add 1 or 2 extra chipotle peppers to the blended mixture. For even more heat, mix in a chopped serrano pepper in the first step with the onions and garlic.
    Filling: Some Mexican kitchens like to add a small piece of cheese, quartered hard boiled egg or a sliver of serrano pepper to the center.  
    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.
     

    Nutrition

    Serving: 4 | Calories: 395kcal | Carbohydrates: 5g | Protein: 22g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 456mg | Potassium: 529mg | Fiber: 1g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 11.9mg | Calcium: 54mg | Iron: 3mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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      Alambres de Res
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    Comments

    1. Adrianne says

      January 11, 2019 at 10:46 pm

      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!

      Reply
      • Cathy says

        January 12, 2019 at 1:03 am

        Thanks Adrianne! Let me know how much you enjoy them! They are delicious!

        Reply
    2. Caroline says

      January 11, 2019 at 9:10 pm

      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!

      Reply
      • Cathy says

        January 15, 2019 at 9:20 pm

        Thanks Caroline!

        Reply
    3. Catherine Brown says

      January 11, 2019 at 8:12 pm

      Oh, wow! That chipotle sauce looks fantastic! I can’t wait to try this one. Thanks for sharing your recipe!

      Reply
      • Cathy says

        January 15, 2019 at 9:19 pm

        Thank you!!

        Reply
    4. Andrea Metlika says

      January 11, 2019 at 7:09 pm

      Oh my, this looks like a pot of hearty deliciousness! My family will Love this.

      Reply
      • Cathy says

        January 15, 2019 at 9:19 pm

        Thank you Andrea!

        Reply
    5. Valentina says

      January 11, 2019 at 6:32 pm

      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.

      Reply
      • Cathy says

        January 15, 2019 at 9:18 pm

        You’re so welcomed Valentina! Hope you love it as much as we do! 🙂

        Reply
    4.63 from 8 votes (3 ratings without comment)

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