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

4.5 from 6 votes

Ingredients

  • 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.

Comments

10comments inMeatballs in Chipotle Sauce

  1. 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 😉

  2. 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.

  3. 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 🙂

  4. 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!

  5. 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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