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Albondigas en chipotle sauce recipe.

Albondigas en Chipotle Sauce

author Maricruz Avalos Flores
4 servings
These Mexican meatballs are cooked in a flavorful sauce made of chipotle peppers. They're slightly spicy, smoky, and perfect to enjoy over rice, noodles, or with bread.
prep 20 minutes
cook 1 hour
total 1 hour 20 minutes
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Ingredients 

  • 1 ½ pounds ground pork or beef (or a combination of both)
  • 4 hard-boiled eggs (each one cut into quarters)
  • 2 medium eggs
  • ½ cup onion (finely chopped)
  • ½ Tablespoon oregano
  • ⅓ cup Basmati rice
  • 3 Tablespoons olive oil
  • Salt and pepper (to taste)

For the chipotle sauce

  • 2-3 dried chipotle peppers (or canned chipotle in adobo)
  • 2 guajillo chilies (stems and seeds removed)
  • 1 ½ pound tomatoes
  • 2 cloves garlic
  • 3 cups beef stock

Instructions
 

  • Add tomatoes to a medium pot. Place the pot over medium heat and bring to a boil. Cook for 10 minutes.
  • Turn off the heat and then add dried chipotles and guajillos, using a spoon to immerse them well into the hot water. Leave everything to rest for 10-15 minutes.
  • Peel tomatoes and add them to a blender. Drain chilies and add them along with garlic cloves. Pour 2 cups of beef stock and blend until you have a smooth sauce.
  • Place ground meats, chopped onion, rice, eggs, and oregano in a mixing bowl. Season with salt and pepper and mix until nicely combined.
  • Take about ¼ cup of meat mixture and place it on the palm of your hand. Slightly flatten it into a patty. Add a piece of boiled egg in the middle.
  • Wrap the meat mixture around ensuring that it completely covers the egg. Roll it into a smooth ball shape, making sure there are no cracks or openings. Repeat until you use all the meat mixture.
  • Heat the olive oil in a large non-stick pan over medium heat. Pour the chipotle sauce over and the remaining beef stock.
  • Bring to a gentle simmer and carefully add the meatballs, don’t mix, or the meatballs with fall apart.
  • Bathe the meatballs with the sauce so they will cook on all sides. Cook for 15 minutes then gently turn them.
  • Cover the pan and cook for 45 minutes turning the meatballs every now and then to cook them evenly. If necessary, add more stock or water.
  • Uncover the pan and allow the sauce to thicken to your liking.
  • Adjust seasonings to taste and turn off the heat.

Notes

  • I like to use a combination of ground beef and ground pork for a more flavorful dish.
  • Be careful not to overmix the meatball mixture or the meatballs will become tough. Mix until just combined.
  • Adjust the spiciness to your preferences, I recommend 1-2 chipotles if you want a mild sauce or 3-4 if you prefer it spicier.
Nutrition Information
Serving: 1 serving | Calories: 761kcal | Carbohydrates: 26g | Protein: 45g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 389mg | Sodium: 1134mg | Potassium: 1410mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2270IU | Vitamin C: 26mg | Calcium: 108mg | Iron: 5mg