Meatballs in Chipotle Sauce
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- 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
- 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.
22comments inMeatballs in Chipotle Sauce
Made this tonight and it’s wonderful! Used 1T adobo plus 1 pepper, will use 2T adobo next time. Great recipe.
Awesome, you’re on my spicy team Carol 😉
Puedo usar harina de almendra en vez de pan molido para q sea gluten free?
Tmbn usaria aceite de coco o ahuacate
Adelante Erika, muy buenas ideas 🙂
Hy Jesus de Veracruz!!!
Las albondigas tanto como El arroz con chepil salieron delicious. No pense que respetar las instrucciones de una receta Daria excelentes resultados
Gracias por Las recetas
Mi familia y amigos te lo agradecemos
Saludos desde Madera CA. Yo soy de Tijuana B.C.MX
Sandra, que alegria que el arroz con albondigas fuera un exito y les gustara tanto. Les mando un abrazo a todos 🙂
Hi Pati I love all your shows and try to not miss an episode. I have not tried the meatballs but planning to do so todsy. Thank you for your shows.
Hola Mary! Hope you liked the meatballs, yay!
Hola Patty, deliciosa receta. Por favor me gustaria tener la receta de pan de yema, a mi familia le gusta mucho.
Por supuesto Julia, aqui esta la receta, espero que la disfruten mucho! https://patijinich.com/es/pan-de-yema/
I am so anxious to try this recipe. But more than that I am so happy to hear you will return in the fall!! I just love your show!!!
Thanks so much Carole! It will be lots of fun from Jalisco 😉
I made this with canned tomatoes (diced and crushed) and it turned out delicious. Thank you, Pati!
Awesome Paul, happy you liked these Albondigas 😉
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!
Oh I hope many more recipes bring back a home feeling for your Emma and help keep you warm.
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”!!!
That will work just fine, Samantha! Have a great luncheon 🙂
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!
Oh wow…thank you!
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
I for sure will keep sharing recipes!