Albondigas en Chipotle (Meatballs in Chipotle Sauce)
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Recipe Overview
Overview
This recipe for Albondigas en Chipotle is a wonderful way to bring the flavors of Mexico into your kitchen. The meatballs, made from a combination of ground beef and pork, are not only hearty but also infused with the comforting essence of rice, which helps to keep them moist and tender. The addition of chipotle chilies in adobo sauce gives the dish a delightful smokiness that pairs beautifully with the rich tomato sauce.
The preparation begins with par-cooking the rice, which is a clever way to stretch the ingredients while adding texture. The charred onions and garlic are blended into the sauce, creating a smooth and flavorful base that complements the meatballs perfectly. As the meatballs bake in the oven, they absorb the sauce, making each bite a burst of flavor.
What stands out in this recipe is the balance of flavors and the ease of preparation. With just a few steps, you can create a dish that feels special enough for a family gathering yet is simple enough for a weeknight dinner. Serve it over rice or with warm tortillas to soak up the delicious sauce, and you have a meal that everyone will love.
Recipe Details
Steps & Tips
Add half a cup of white rice to four cups of boiling water with a teaspoon of salt and cook for about 12 minutes.
Cut a white onion into 1-inch rounds and broil on the top rack for 6 to 12 minutes until well charred.
Tip: Use the broiler for even charring of the onions.
Add three cloves of garlic in their peels to the broiler for 1 to 4 minutes.
Tip: Char the onions without oil for deeper flavor development.
Transfer charred onions and garlic to a blender.
Drain the rice and rinse it under cold water to cool it off.
Tip: Rinse the rice to remove surface starch and prevent clumping.
Add 2 tablespoons of oil, 1 tablespoon of fresh Mexican oregano, and 1/4 teaspoon of ground cumin to a bowl and microwave for 30 seconds.
Add a 14.5 oz can of fire-roasted tomatoes, 1 cup of chicken broth, 2 teaspoons of apple cider vinegar, and 1 tablespoon of Chipotle chilies in Adobo to the blender.
Blend the sauce for about 30 seconds until smooth.
Tip: Bloom spices in oil to enhance their flavor.
Pour most of the sauce into a 13x9 baking dish, saving a cup for later, and add a bay leaf.
In a bowl, whisk together 2 eggs and 6 teaspoons of milk.
Rip 2 slices of white sandwich bread into rough 1-inch pieces.
Mash the bread pieces into the egg mixture until smooth.
Tip: Mash the bread into the egg mixture smoothly to avoid large crumbs in the meatballs.
Add 12 ounces each of ground beef and ground pork to the mixture.
Add 1 teaspoon of fresh chopped oregano, 1/2 teaspoon of cumin, 1 teaspoon of black pepper, and 1 teaspoon of salt to the meat mixture.
Use a scoop to portion out 15 meatballs, using water on hands to prevent sticking.
Tip: Use water on your hands when shaping meatballs to prevent sticking.
Top the meatballs with the reserved cup of sauce.
Cover the baking dish tightly with aluminum foil and bake in a 350°F oven for 45 to 55 minutes.
Tip: Cover the meatballs tightly with foil to trap steam for even cooking.
Let the meatballs rest for 15 minutes after baking.
Transfer the meatballs to a platter and stir the sauce to emulsify.
Top the meatballs with fresh chopped cilantro before serving.
Serve the meatballs with steamed medium grain white rice.
Tip: Taste the sauce before serving to adjust seasoning as needed.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Albondigas are traditional Mexican meatballs often served in a flavorful sauce.
- •Using rice in meatballs helps to retain moisture and adds texture.
- •Charred onions and garlic enhance the depth of flavor in the sauce.
- •Chipotle chilies in adobo sauce provide a smoky heat to the dish.
