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Albondigas en chipotle sauce recipe.

Albondigas en Chipotle Sauce

author Maricruz Avalos Flores
4 servings
Tender Mexican meatballs stuffed with hard-boiled egg and simmered in a rich chipotle tomato sauce. Smoky, slightly spicy, and full of traditional Mexican flavors.
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 and place over medium heat. Bring to a boil and cook for 10 minutes.
  • Turn off the heat and add the dried chipotle and guajillo peppers. Use a spoon to submerge them in the hot water, then let everything rest for 10-15 minutes.
  • Peel the tomatoes and add them to a blender. Drain the chiles and add them along with the garlic cloves. Pour in 2 cups of beef stock and blend until smooth.
  • Place the ground meat, chopped onion, rice, eggs, and oregano in a mixing bowl. Season with salt and pepper and mix until well combined.
  • Take about ¼ cup of the meat mixture and flatten it slightly in the palm of your hand. Place a piece of hard-boiled egg in the center.
  • Wrap the meat mixture around the egg, making sure it is completely covered. Roll it into a smooth ball, ensuring there are no cracks or openings. Repeat with the remaining meat mixture.
  • Heat the olive oil in a large non-stick pan over medium heat. Pour in the chipotle sauce and the remaining beef stock.
  • Bring the sauce to a gentle simmer, then carefully add the meatballs. Avoid stirring at this point, as the meatballs can break apart.
  • Baste the meatballs with the sauce so they cook evenly. Cook for 15 minutes, then gently turn them.
  • Cover the pan and cook for 45 minutes, turning the meatballs occasionally. Add more stock or water if needed.
  • Uncover the pan and let the sauce reduce until it reaches your desired consistency.
  • Adjust seasoning to taste, turn off the heat and serve.

Notes

  • You can use only beef or a combination of beef and pork. The pork adds extra flavor and helps keep the meatballs tender.
  • Use uncooked rice in the meat mixture. It cooks as the albóndigas simmer and helps create a softer texture.
  • Guajillo chiles are optional, but they add a beautiful color and a deeper chile flavor to the sauce.
  • Make sure the meat mixture completely covers the egg pieces so they stay inside while cooking.
  • You can replace the hard-boiled egg with a small piece of melting cheese for a delicious variation.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
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