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Albondigas (Meatballs) en Chipotle

Albondigas (Meatballs) en Chipotle

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
MexicoKaren

MexicoKaren

Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
  2. Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
  3. Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
  4. Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.
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Reviews

robin
4

robin

1/7/2013

I made this tonight. made a couple of changes added more garlic, salt to taste. was very good served it with homemade flour tortillas from this site. The kids and husband loved it!

Shealie
0

Shealie

7/29/2013

Interesting recipe. For sure needs more salt than called for...a little bland. It was very mild on the spicy scale. I am a little leary of cooking raw meat in the sauce and using the sauce afterwards...good flavor all in all. Fun recipe to make. You need to have lots of prep time though.

linda2d
0

linda2d

2/8/2013

These had very nice flavor but were a little hard to work with and the texture of the meatball was not what I'm used to. It may have been the pork, since I have not previously made meatballs with anything but beef. The meat mix was very wet and loose and the sauce was very thin. Regardless, I was able to carefully form the balls and they cooked fine in the sauce without breaking apart. I am not sure they would have handled stacking and stirring so I only had room to cook half in a single layer. I baked the rest of the meatballs. The puree that mixes in with the meat has a pretty nice flavor that might do well in other dishes(minus the egg). I found this to be on the mild to medium heat side so I wouldn't shy away from the chipotles. Half a batch made forty meatballs.

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