Albondigas al Chipotle

4.63 from 8 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Dinner

Cuisine: Mexican

Servings:

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