Meatballs in Guajillo Sauce

Meatballs in Guajillo Sauce
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6 to 8 servings Albóndigas con Salsa de Guajillo
Ingredients
  • 6 guajillo chiles stemmed and seeded
  • 2 pounds tomatillos husked and rinsed
  • 3 garlic cloves peeled
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • 2 tablespoons canola or safflower oil
  • 1 1/4 cups finely chopped onion divided
  • 2 pounds ground turkey breast
  • 1/2 cup unseasoned breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups chicken broth
  • 2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves
To Prepare
  • Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.
  • Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.
  • Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.
  • Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.
  • When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.
  • Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.
Ingredients
  • 6 guajillo chiles stemmed and seeded
  • 2 pounds tomatillos husked and rinsed
  • 3 garlic cloves peeled
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • 2 tablespoons canola or safflower oil
  • 1 1/4 cups finely chopped onion divided
  • 2 pounds ground turkey breast
  • 1/2 cup unseasoned breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups chicken broth
  • 2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves
To Prepare
  • Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.
  • Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.
  • Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.
  • Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.
  • When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.
  • Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.

30 comments on “Meatballs in Guajillo Sauce

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    1. ​Hola! Se agrega el caldo como 7 u 8 minutos después de que el pure de tomatillo se halla guisado y espesado un poquito. ​

  1. I made this recipe last Sunday and my family loved it. It’s easy to make. I actually strained the sauce before adding to the meatballs to make it silkier. Thanks Pati for such flavorful and delicious recipes!!

  2. I tried this for my Weight Watchers meeting and it was a hit. Busco recetas con menos calorías y esta receta es perfecta. Gracias

  3. Yummmmmm!
    This is going to be dinner for our family tomorrow. I let my kids stay up 30 extra minutes tonight and they cuddled up next to me to watch your show with me.
    What a treat that was to watch with my kiddos, we loved your show. We homeschool so this is going to be incorporated into tomorrow’s lessons.
    I’m glad I stumbled upon your cooking show. Thanks!

    1. I’m so glad you stumbled on the show too…and I’m happy that the recipe will part of your lesson and that the show is part of family time!

  4. wonderful dish!!! We had this today and can’t wait to make it again along with the rice and salad. Thank you for the recipe! the ground turkey and guajillo Chile was flavorful and spicy. recommend for every one.

  5. Hello Pati. I just finished cooking the meatballs and the sauce is delicious. Haven’t tasted the meatballs since I don’t like turkey at all but my family does. I added cilantro instead of epazote and a teaspoon of chicken bouillon. Next time I will make them with ground beef. Thanks for sharing your recipes.

  6. I’ve made albondigas forever but these almost came apart without the rice to bind. I might still use rice instead of egg to bind them and a little of the guajillo sauce in the meat so they don’t look to white when you cut them. Thank you it was delicious, I’ve almost forgotten how to make the guajillo sauce. Thank you

  7. Hi Pati!
    I made these meatballs last night. They were amazing!! I substituted some fresh venison, and added 3 extra garlic cloves. The ground venison and spicy sauce complimented eachother soooo well.

    My wife is Mexican, from Guanajuato, and we absolutely love your show. We both share a passion for cooking, and I’m sure this was just the first of many of your recipes that We’ll try together. We’re planning to make the Almond Chocolate Leche Cake, tomorrow…. We’ll let You know how it turns out

  8. im sorry ms. patti, u lost me at ground turkey– could i substitute with another kind of meat? i luv meatballs and ur chile

  9. We saw your cooking meat balls, and they look so good, so I printed your recipe, but I must ask you what is epazote? I sort of miss that, again thank you so much for all the recipes that you share.