Meatballs in Chipotle Sauce

Meatballs in Chipotle Sauce

Albóndigas al chipotle
8 to 10 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: Chipotle, chipotles in adobo, garlic, ground beef, meatballs, onion, pati's mexican table, Tomatoes
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Meatballs in Chipotle Sauce recipe from Pati's Mexican Table Season 2, Episode 6 “Fonda Favorites”


  • 1 1/2 pounds ground beef
  • 2 garlic cloves, minced
  • 2 eggs, lightly beaten
  • 1/4 cup unseasoned breadcrumbs
  • 1 teaspoon kosher or sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 3 tablespoons white onion, chopped
  • 1 to 2 tablespoons chipotle chiles in adobo sauce, or to taste
  • 1 chipotle chile in adobo sauce, optional
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth
  • 2 to 3 fresh cilantro sprigs, or to taste

To Prepare

  • In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.
  • Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.
  • In a blender, add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotle chiles in adobo and, if desired, one whole seeded chipotle chile. Purée until smooth.
  • Pour the oil into a large soup pot and place over medium-high heat. Once hot, pour in the puréed tomato mix. It will sizzle and jump, that is ok! Let it simmer, with the lid ajar, anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add the chicken broth and salt to taste and reduce heat to medium low.
  • Place a small mixing bowl with water to the side of the soup pot with the simmering tomato broth. Wet your hands and start to make the meatballs, one by one. They should be anywhere from 1 to 2″. Gently place the meatballs in the simmering tomato broth.
  • Once you have shaped all the meatballs, add the cilantro sprigs to the pot, then simmer over medium-low heat for 25 to 30 minutes.
  • Serve hot with a side of Mexican avocado slices, some warm corn tortillas and, if desired, frijoles de olla or white rice and plantains.

10 comments on “Meatballs in Chipotle Sauce

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  1. Yum! I’m an Arizona girl living in Sweden and the cold autumn season has just started. I wanted to make an albondigas soup but decided to try this instead. I’ve tried three of your recipes so far which me and my boyfriend have both loved. Your recipes bring such a home feeling. Thank you Pati!

  2. Could this be made ahead, and warmed up in a slow cooker the next day? I would love to bring this to a luncheon at work. It sounds amazing, and easy to “share”!!!

  3. Like the amazing chef Pati jinich this is an amazing recipe. I fixed it’s a number of times in my family loves it. Tonight I fixed it with farro and garlic spinach on the side. My family loves this recipe!

  4. Hi Pati, Eres una dama muy hermosa😘
    This is the first time I have seen your program about making meat balls and now I’m hooked on your recipes
    I would love for you to have an hour program. Please don’t stop letting us have your recipes
    tuyo sinceramente Jon