meatballs in chipotle sauce


Meatballs in Chipotle Sauce

Meatballs in Chipotle Sauce

Albóndigas al Chipotle

Recipe Yield

8 to 10 servings

Cooking time

1 hour

Rate this recipe

4 from 6 votes


  • 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.

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40comments inMeatballs in Chipotle Sauce

  1. Jim

    Jan 23

    Everything about this dish is just terrific: the meatballs, the sauce, the combination
    of the two. The recipe is also easily adapted to different levels of spice and smoke.

    Thank you, Pati, for opening so many doors and for crossing borders. And also for
    featuring food from the Yucatan. My partner and I will return to Mérida next week,
    for the fifth time, and will visit some of the restaurants you’ve mentioned, including
    La Tradición (Mérida) and Kinich (Izamal), where we’ve had outstanding meals in the


    1. Pati Jinich

      Jan 27

      Saludos Jim, enjoy Merida and have the most delicious food!

  2. Todd O'huigin

    Aug 26

    I’ll try this as I love smoked flavor.
    Having lived in numerous places this appeals to the appetite just thinking of these simmering.
    I usually smoke my chicken thoroughly before hand on a completely different thought.
    Hickory, Apple, oak, mesquite has a wonderful taste carried through certain dishes!

    1. Pati Jinich

      Sep 04

      Yum! Thanks for sharing Todd 😉

  3. Elsa

    Aug 25

    Patti, I tried your Meatballs in Chipotle Sauce and they are to die for! My family loved them. I enjoy trying your recipes as they are always wonderful. I still cook for my 101 year old Mom and she also enjoys your recipes. I am very blessed to have my mom and I am delighted being able to cook your spectacular dishes for her. Thank you for sharing your beautiful knowledge in the world of cooking.

    1. Pati Jinich

      Sep 04

      Thanks to you for your sweet words Elsa, and big hugs to you and your mom!

  4. Alba

    Aug 25

    Sabrosa receta, me quedaron muy bien hechas
    Gracias por compartir.

    1. Pati Jinich

      Sep 04

      Con gusto Alba, que bueno que te gustaron 🙂

  5. Josephine Jackyra

    Aug 25

    Thank you Patti, delicious meatballs and so easy to make. Your recipes are relatively easy and so satisfying. Keep them coming😋!

    1. Pati Jinich

      Sep 04

      Thanks to you Josephine, so glad you enjoyed this recipe!

  6. Harry Valle

    Aug 25

    I’m excited to make these meatballs thank you.

    1. Pati Jinich

      Sep 04

      Let me know how you like them Harry 😉

  7. Toni

    Aug 25

    Looks delicious will give them a try .I love your cookbook.

    1. Pati Jinich

      Sep 04

      Thanks so much Toni!

  8. Sandra Reyes

    Aug 24

    Sounds Delicious 🤤 I’m going to try it! Hola 👋🏽 from So. Cal🥰

    1. Pati Jinich

      Sep 04

      Hola Sandra, hope you enjoy the meatballs!

  9. Foodhuntermark Brownstein

    Aug 24

    Rico e suave,
    Bravo Patti!!

    1. Pati Jinich

      Sep 04

      Saludos back 😉

  10. Carol

    Mar 05

    Made this tonight and it’s wonderful! Used 1T adobo plus 1 pepper, will use 2T adobo next time. Great recipe.

    1. Pati Jinich

      Mar 06

      Awesome, you’re on my spicy team Carol 😉

  11. Erika

    Feb 06

    Puedo usar harina de almendra en vez de pan molido para q sea gluten free?

    Tmbn usaria aceite de coco o ahuacate

    1. Pati Jinich

      Feb 08

      Adelante Erika, muy buenas ideas 🙂

  12. Sandra Velasco

    Oct 13

    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

    1. Pati Jinich

      Oct 29

      Sandra, que alegria que el arroz con albondigas fuera un exito y les gustara tanto. Les mando un abrazo a todos 🙂

  13. Mary Thomas

    Jul 18

    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.

    1. Pati Jinich

      Jul 21

      Hola Mary! Hope you liked the meatballs, yay!

  14. Julia Mendieta

    Jul 01

    Hola Patty, deliciosa receta. Por favor me gustaria tener la receta de pan de yema, a mi familia le gusta mucho.

    1. Pati Jinich

      Jul 03

      Por supuesto Julia, aqui esta la receta, espero que la disfruten mucho!

  15. Carole Smith

    Jun 30

    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!!!

    1. Pati Jinich

      Jul 04

      Thanks so much Carole! It will be lots of fun from Jalisco 😉

  16. Paul O.

    Aug 23

    I made this with canned tomatoes (diced and crushed) and it turned out delicious. Thank you, Pati!

    1. Pati Jinich

      Aug 26

      Awesome Paul, happy you liked these Albondigas 😉

  17. Emma

    Sep 15

    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!

    1. Pati Jinich

      Sep 17

      Oh I hope many more recipes bring back a home feeling for your Emma and help keep you warm.

  18. SamanthaS.

    Jul 09

    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”!!!

    1. Pati

      Jul 09

      That will work just fine, Samantha! Have a great luncheon 🙂

  19. Frierce&wild

    Jun 04

    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!

    1. Pati

      Jun 05

      Oh wow…thank you!

  20. Jon

    Apr 17

    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

    1. Pati

      Apr 18

      I for sure will keep sharing recipes!

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