Meatballs in Guajillo Sauce
Albóndigas en Salsa de Chile Guajillo
Recipe Yield
6 to 8 servings
Cooking time
1 hour 15 minutes
Rate this recipe
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.
Comments
233comments inMeatballs in Guajillo Sauce
Adam
Mar 29
I have made this before with a mixture of ground pork and turkey. ¡Qué rica!
I am making a boatload of them now and I was thinking of browning the balls in the cast iron before putting them in the sauce…good/bad idea?
Pati Jinich
Mar 31
Excellent idea, yummy!
Marco Molina
Feb 08
I made this recipe. Meatballs in this guajillo sauce came out amazing. Thanks for sharing this wonderful recipe!
Pati Jinich
Feb 08
My pleasure Marco, so glad you liked the Albondigas!
Linda
Sep 18
The sauce was a bit bitter for my tastes. I know this happens with tomatillos, how do you get rid of the bitterness?
Pati Jinich
Sep 20
Tomatillos need to be extra fresh and fir for them not to be bitter Linda 🙂
Susie
Jul 25
If I can’t find fresh tomatillos can I use canned?
Pati Jinich
Sep 04
Absolutely Susie, go for it!
Jana Odell
Jul 24
This recipe sounded so good that I bought one of your cookbooks.
Pati Jinich
Oct 05
Yay, this is awesome Jana! Send me your mailing address to hola@patijinich.com and I will send you a sign and dedicated bookplate for your new copy!
Edith Menchaca( San Diego)
Mar 08
Can I get the recipe to white rice that aired with the meatballs. Thank you!
Pati Jinich
Mar 13
Of course Edith it is Arroz con Chepil, here is the link for you 🙂 http://patijinich.com/arroz-con-chepil/
Bebe
Mar 07
Love this so much! Added a habanero just cuz 🔥. Fideo cuz that’s what I had. patijinich es la reina.
Pati Jinich
Mar 13
So glad to hear, thanks so much!
Jim Bass
Nov 17
These are so delicious! I make them all the time… I am looking recommendations for a complementary side dish which is not rice. Any suggestions? Thank you for sharing this delicious recipe.
Pati Jinich
Dec 11
Not rice? Then definitely refried beans, here you go 🙂 http://patijinich.com/oaxaca-style-refried-beans/
MargeNiekamp
Sep 18
Delicious with cauliflower rice!
Pati Jinich
Sep 26
Great idea, yes!
Jeff Lozano
Sep 09
Whomever I may be sending this message to,
I truly have found on my local PBS T.V. channel the first Mexican Recipe show how to create a true authentic Mexican Dishes from various Family recipes, and if you Mrs. Pati Jinich are the one reading this I love your presentations of how to prepare these dishes is so inviting and simple.
So whomever Produces this show please keep Mrs. Pati Jinich on the Stream T.V. PBS channel she is a GEM !
Note : This message comes from a Grandson of an Old Mexican Restaurant Owners back in the “1960” . “LOZANO’S” On the west coast California
Pati, you have taught me so much watching your show. As you might relate to this that most Mexican dishes are from memory than written, in which my Grandmother took to the Heavens. Whomever reads this you have taken me back in time.
Pati Jinich
Sep 11
Your message is incredibly kind Jeff, thanks so very much for taking the time to reach out. So glad you have been tuning in and enjoying my recipes. Un abrazo grande!! Pati.
Mike
Aug 24
Best meatballs I’ve ever made! Perfect with the Chocolate Salami recipe for dessert!
Pati Jinich
Sep 05
Sounds like a meal to me!
Kathy
Aug 22
This is so good. My husband loved it and he doesn’t like ground turkey. Thank you!!
Pati Jinich
Sep 05
Yay! So glad to hear he loved these albondigas!
Pam
Jul 24
I made this recipe, but the sauce was very bitter. It was my first time using guajillos. Any clue what happened?
I live in San Diego, so getting supplies is easy.
I’m worried about trying another sauce with guajillo.
I did buy some new ones too try again.
Just hoping all those yummy sauce aren’t that bitter.
Pati Jinich
Aug 16
Hi Pam, I suspect that the bitterness might have come from your tomatillos and not your chiles. Tomatillos need to be super fresh and firm because otherwise they overripe way to quick. I hope your second try gets much better!
Martha loya ,subscriber allready
Nov 12
Delicious best meatballs ever
Pati Jinich
Dec 28
Glad you like them!
Joey
Nov 09
I made these twice. Once with just Turkey and once with a Turkey and beef combo and prefer the combination of the two meats and the added fat from the beef came the meatballs a better texture. Great recipe.
Pati Jinich
Jan 03
So glad you liked it Joey 🙂
Norma in El Paso
Nov 01
I prepared this for supper tonight. Used ground beef, didn’t have ground turkey. Delicious!
Pati Jinich
Jan 02
Albondigas de carne are delicious as well, so glad you liked them Norma 🙂
Veronica Ronaszeki
Oct 25
I loved Pati’s cooking show and this recipe along with the rice!!!!! I’m definitely buying her cook books!!!!
Pati Jinich
Oct 29
Thanks so much Veronica!!!! Here is the link to buy the books 🙂 http://patijinich.com/cookbook/
Randy a
Oct 09
I would like the rice side dish she made with this on the show
Pati Jinich
Oct 12
Of course, her you go Randy, enjoy! http://patijinich.com/arroz-con-chepil/
Ida Weiner
Oct 07
Love this recipe- make it all the time and one of my husband’s favorite. Gracias Pati for introducing guajillo chiles in my cooking! Delisioso!
Pati Jinich
Oct 11
So glad you guys like these meatballs Ida, hugs to you and your husband!
Anonymous
Sep 05
looks fantastic; saving sharing and making this. Thank you!
Pati Jinich
Sep 27
Hope you’ll love the Albondigas, thanks to you!
Marcela Rhoden
Aug 22
These are delicious! I make them often and usually make a double batch for the freezer. They keep very well and are handy for a quick and yummy meatball sandwich. I put them in a crusty bolillo, with lots of sauce, top with queso Oaxaca and run under the broiler. Top with avocado slices and a drizzle of crema and YUMMY! A great way to repurpose leftovers! Thank you for promoting authentic Mexican cuisine and for showing the beautiful simplicity of real food.
Pati Jinich
Sep 12
Wow, great idea, a Torta de Albondiga! Thanks so much for sharing your recipe Marcela 🙂
Ron
Aug 03
I made this and used pure ground venison instead of turkey and served this over cauliflower rice .
Thank you for all your recipes and love your cooking show.
Pati Jinich
Aug 14
Ooohh that sounds interesting Ron, thanks for sharing and for the kind words!
Amalia Hall
Jun 21
Can i sub the ground turkey?
Pati Jinich
Jul 03
You can use ground beef if you like it better Amalia 🙂
William Lyons
May 21
I tried this with a few modifications. I had a few frozen tomatillos, so I used a 14.5 Oz of diced tomatoes with them. I used veggie broth instead of chicken broth. Chicken broth always adds too much chicken flavor to other things. I used 1 lb IKEA frozen ‘plant balls’ a few dashes of Tajín & the cilantro sprigs. Which really brought it over the top!
Pati Jinich
May 23
Sounds like a completely different recipe to me, haha, but very yummy! So glad you enjoyed the Guajillo sauce William 😉
Shelley Newberry
May 07
Dear Pati, I love you and your show! It’s warm and informative, with beautiful scenery on your adventures and so great to see your sweet family. I’m a cook/baking junkie, as such I watch most cooking shows and search the internet for recipes [I’m retired]. I have to say that you come out on top of all for me in terms of cooking a great deal of your recipes. I do modify and make your recipes over and over again to hone them. And make you Tex Mex chili routinely.
Now, as to this recipe. It’s a joy to make, I made half batch to see if I like it. This was my first time using tomatillos. I have to say I tried the sauce early and thought what a mistake it was so acidic, however, after cooking all the way through the recipe Is a real winner. Thanks for showing your great recipes that everyone can put on the table for all. Love you 😍
Pati Jinich
May 10
Thanks so much Shelley for your very sweet message and kind words, SO glad you like my chili and the albondigas! That is the secret with cooking with tomatillos, give them their time and they will do their magic 😉
jim and marlene golden
May 05
thank you for the recipe for the meatballs, took my time and it came out nice, ty again enjoy your show
Pati Jinich
May 10
So happy you liked my Albondigas Jim and Marlene, thanks so much!
Royce Solberg
May 02
Pati,
I watched this Sunday, 2 May on KNPB channel 5 in Reno, Nevada. I have made Albondigas for MANY years. I have made the traditional Albondiga Soup. This is a most interesting recipe that I have NOT tried, so I’m going to give it a whirl to see what the reaction of my friends will be! They’re not expecting this one! I have a good Mexican Groceria around the corner, because up here in the high Sierra, it’s difficult to find some of the ingredients for a few other recipes I saw today, in our local Grocery stores. I’ll let you know what happens. Thanks for the tips for a great “Cinco de Mayo”.
Gracias!
Royce Solberg
Pati Jinich
May 07
Good luck Royce, hopefully your friends will approves. I will be waiting for the review, thanks!
Chandler Myers
May 02
This was a HIT in my house! This sauce is so complex. I will be making this sauce and it will be a staple. The only thing I was concerned with was it wasn’t as much of a deep rich color like yours. I think I’m going to increase the chili and choose smaller tomatillos. I also had trouble finding the fresh epazote, which I knew would be an issue. I just subbed with cilantro. But it tasted so delicious And the found turkey was soooo tender and flavorful. Thank you Pati. Your show opens the eyes to the beautiful Mexican culture and intrigues the tongue to try something new.
Pati Jinich
May 07
Thanks so much for sharing your thoughts about this recipe Chandler, so happy you liked the Albondigas and especially the sauce 😉
Joleen
May 01
I am looking for the rice recipe that was featured with these meatballs on one of Pati’s TV episodes
Pati Jinich
May 07
And here it is for you Joleen, it is Rice with Chepil, enjoy! http://patijinich.com/arroz-con-chepil/
John Thornton
May 01
I saw this recipe on your CreateTV marathon last night and am planning to try this for 5 de mayo! Love your show with all the onsite interviews with chefs in Mexico and other places!
Pati Jinich
May 07
Thanks so much for tuning in John, so glad you have been enjoying the show 😉
Julieta Pontecorvo
Apr 25
I made this the other day and it was
Delicious! I’ve tried some other
recipes of yours and they are all excellent and delicious.
Thank You 🙏🏼 🥰 So Much
Pati Jinich
Apr 25
So glad to read this Julieta, thanks to you for your kindness 😉
Nancy S.
Jan 28
I’m in love with this recipe! We usually have sauce left over so this time, I made soup out of it! I sautéed diced onions, garlic and zucchini then added the leftover sauce thinned out with stock and threw in black beans, corn and diced chicken breast. Served it with fresh cilantro on the top. Thank you so much for this recipe. Oh, and I also make meatball subs out of these too!
Pati Jinich
Feb 01
Wow, nice recipe for the left overs Nancy, thanks for sharing 😉
Monica
Jan 27
I love this recipe! It has become a regular at my house
Thank you for your delicious recipes!!
Pati Jinich
Jan 31
Yay Monica! So glad your family enjoys the Albondigas 😉
Susan Pasagic
Jan 01
Hi Pati, I just have to say that I am in love with this recipe! We are in Queensland Australia and really love your show. We experimented after having the meatballs and used chicken thighs and it was equally as yummy! We are now addicted to real Mexican food because of your show and plan to travel there one day when the world settles down. Cant wait to see what you cook next! x
Pati Jinich
Jan 06
So glad you liked the Albondigas Susan and that you decided to use the Guajillo sauce with other protein, yay, great idea! Please visit Mexico when it is safe again, it is truly an amazing country. Un abrazo to Queensland 😉
Jesus
Dec 24
Hi Pati I saw your show a few weeks ago on PBS and made these meatballs. They were so delicious my son asked me to prepare them again for Christmas. Thanks
Pati Jinich
Jan 06
SO glad you guys enjoyed these albondigas Jesus, un abrazo a los dos!
Sandy Mestas
Nov 05
what season was this recipe on ? would like to see u make it, thank you!
Pati Jinich
Nov 06
Hey Sandy, this recipe is from Season 6 Episode 605: Del Pueblo a la Ciudad. You can find season 6 on Amazon Prime, and some times they have re runs on your local PBS; check this tracking tool with your zip code 😉 http://www.tracmedia.com/LOL/PatisMexicanTable2/
Kirsten
Oct 31
I just watched your show and can not wait to make these for my family. I wanted to make the rice as well but can’t seem to find the recipe? I forgot the name of it. Could you guide me to it? I absolutely love watching your show. Thank you for opening your home to us to share in your love of Mexican cooking.
Pati Jinich
Nov 03
Thanks Kirsten for the kind words. It is called Arroz con Chepil and here is the recipe for you, enjoy! http://patijinich.com/pati_2020/arroz-con-chepil/
Perez
Oct 16
I made this last night after watching it on your show and it is delicious! My picky eater ate it! Mis hijas 5, 3, and 1 love watching your show and trying your recipes. Muchas gracias por las buenas ideas y consejos en la cocina. I have learned to cook many things thanks to you.
Pati Jinich
Oct 22
Yay, que alegria que las chicas disfrutaran estas albondigas 😉 Abrazos a todos!
Scott
Oct 03
I made this recipe after seeing it on your show and it came out great! The ground turkey has a delicate texture and flavor that really goes well with the delicious guajillo sauce.
One question for you Pati: I used dried guajillo chiles that were available at my local grocer. Even after simmering for 15 minutes in water the skins were still pretty tough. I blended them quite well in the blender but I still had some small flakes of tough chile skin in the finished product. Should I blend the chile/tomatillo mixture longer or is this just a feature of making sauce from dried chiles?
Love your show!
Pati Jinich
Oct 04
Thanks for reaching out Scott! Dry guajillos take time to re hydrate, but if your toasted them before simmering they should be OK, maybe just blend a little longer? Enjoy!
John
Oct 03
Akk! You didn’t mention to scrub the tomatillos prior to cooking. Made the recipe, it came out bitter! Googled it and found I had to remove the sticky residue on the tomatillos with soap, water and then vinegar!
Need to let us know these things ahead of time. Had to toss the sauce.
Pati Jinich
Oct 04
Good point John, I will try to be more thorough in my recipes, although I never wash my tomatillos in vinegar, so probably the problem is that they were not so fresh and therefore bitter from the beginning 🙁
Robin
Sep 30
Just found your show on our local PBS station and love it! It was the Albondigas with guajillo sauce. I will try it tonight with grassfed beef! I expect it to fabulous! Now, my question….do you have a segment that talks about all the different types of dried peppers and their uses?? I have seen Arbil, pasilla, ancho, guajillo (and maybe more?). I would love to start exploring them but need a primer first. Thanks in advance!
Pati Jinich
Oct 04
Hi Robin, so glad to read you are interested in chiles! I have this blog entry to get you started with it, hope it is useful! http://patijinich.com/pati_2020/category/ingredients/chiles/
Susan
Sep 27
Made exactly to recipe. Excellent flavor depth. I simmered a bit longer for a thicker sauce and for meatballs to absorb more flavor. Another poster said that she made the day before and that may have the same effect.
Pati Jinich
Sep 29
Glad you liked these Albondigas Susan!
Oday Salim
Sep 21
Yours is the very best cooking show on earth! I loved this dish. Thanks for striking a perfect balance between Mexican recipes and culture.
Pati Jinich
Sep 24
You are way too kind Oday, thanks so much!
SuziQ
Sep 20
Would like the white rice recipe you make to go with this dish. I can’t seem to find it. 😩
Pati Jinich
Sep 24
Of course Suzi, is called Arroz con Chepil, here you go, enjoy 😉 http://patijinich.com/pati_2020/arroz-con-chepil/
Paul Salapatas
Sep 18
This sounds mouth watering! Can’t wait to dive into this recipe! Thanks Pati!
Pati Jinich
Oct 04
Hope you liked it Paul 😉
Peter J
Sep 08
This recipe is fabulous, fun to execute and serve, easily modified and a crowd pleaser. I’ve used ground beef in place of turkey and have substituted tomatoes from garden for half of the tomatillos. I’ve even increased the number of guajillos to 8. All turned out as wonderful as the original. Pati, thank you for making this recipe available. One of my favorite recipes and a definite five star.
Pati Jinich
Sep 17
Gracias Peter! So glad you liked my Albondigas 😉
Rebekah
Aug 30
Pati, these were superb! You encouraged me to try cooking with dried chilis. Thank you! I’ve watched you cook with these for a few years now, and I finally decided to try it for myself! These meatballs were so tender, and this sauce was unique and full of flavor! I made it for company, and they loved them! I served them with your arroz con chepil! I made them the night before, and they tasted even better the next day! I will definitely be making these again. Not difficult to make either!
Pati Jinich
Sep 05
Rebekah, yay! These meatballs are amazing, I am so glad to read your friends enjoyed them!
Michael C.
Jul 10
Hi Pati – I love your show and recipes!! You’ve taught me so much about the country I consider my home away from home. I’m planning to make this for a dinner party tomorrow and can’t find fresh guajillo chiles. Can I use dried guajillo chiles and follow the recipe as written or do you recommend a substitute for the guajillo chiles (e.g. Pasilla)?
Pati Jinich
Jul 12
Yes Michael, actually I made this recipe with dried Guajillos! If at some point you don’t have any kind of Guajillos, is much better to substitute with Anchos than with Pasillas, have fun!
Denice Garberina
Jul 02
Pati, this is my second time making your meatballs in guajillo sauce and I am attempting a double recipe. Actually I’m Italian descent and my mother has always made homemade gravy but we’re never able to double it unless cutting down on the liquid. My first Venture with your authentic recipe with absolutely scrumptious and I have watched you on your video do it especially on the create channel. I’m wondering if cutting down a little of the liquid make sense to you as well because when you double things there’s always a little too much liquid. I so adore you your family and your recipes!
Pati Jinich
Jul 05
Hi Denice, thanks so much for your message. Love that you love these meatballs, yay! To be honest, I would not reduce the liquid at all, if anything, just let them simmer a bit longer to reduce the sauce, or just enjoy the extra! If you serve your meatballs with rice, a bit of sauce on top will make it extra yummy! Enjoy 😉
Coral Lopez
May 14
Hola Patty Buenas noches !
Viendo la televisión este domingo, vi tu receta de estas deliciosas albóndigas, nunca las he hecho me las antojaste así que ya tengo los ingredientes y mañana las prepararé. Crees que sea buena idea ponerle un polideportivo cilantro picado a la carne ?
Gracias por compartir tus deliciosas recetas con nosotros tus seguidores, saludos y bendiciones.
Pati Jinich
May 16
Claro Coral, si les gusta el cilantro es perfecto. Gracias y saludos 😉
Paige
Mar 19
Good afternoon Mrs. Jinich,
Can I just say, WOW! Not like you didn’t already know this, but this is absolutely amazing. I stumbled across this recipe while looking for a recipe for salsa and I am so happy that I did. Thank you so much for sharing this recipe!
Pati Jinich
Mar 20
So happy you liked my “Albondigas” Paige, the sauce is absolutely one of my favorites. Hugs 🙂
Rudy R
Feb 05
Question, can you substitute Guajillo powder for the chili. My Tia gave me a canister of powder and I’d like to use it. Thank you for your wonderful easy directions.
Pati Jinich
Feb 05
Guajillo has a very unique flavor that goes perfect with meatballs, but by all means go ahead and use the Chili Rudy! Let me know how it turns out 🙂
Louis Cuevas
Feb 05
Thank you Pati. Mi esposa made me some and it was delicious.
Pati Jinich
Feb 05
Thanks for sharing Louis!
JohnV
Dec 19
I made this last night according to the recipe, except for using ground pork instead of ground turkey. Delicious, and the guajillo sauce was mild enough that even my wife liked it! Great balance and flavors. Thank you, Pati!
Pati Jinich
Dec 19
Super! I hope you guys enjoy many more recipes.
RandiK
Sep 24
I loved the idea of a turkey meatball with Mexican flavors rather than Italian. I followed the recipe exactly the first time to get a baseline. The sauce is delicious. I think I would strain it next time because I did not love the texture of the chilis (even after pureeing, I had some bits in it). My meatballs needed a boost. Next time, I will start with dark meat ground turkey (more flavor than white meat), use a panade (breadcrumbs soaked in milk), omit the egg and add some cotija cheese into meatlballs. I’ll also add some additional spices (Mexican oregano, garlic powder). Instead of cooking this on the stove, I’ll pop it into an oven to finish cooking after I add the meatballs to the sauce. Still feel so lucky to have Pati’s wonderful recipes!
Pati Jinich
Sep 30
I’m so glad you will make the recipe your own, Randi!
Pat
Sep 12
This recipe is a real winner! Once you have all of the ingredients it is very easy to make. I made it tonight for dinner and my husband and I both loved it. It was hard to stop eating. Thanks for all the delicious recipes. Love your show.
Pati Jinich
Sep 13
Thank you for tuning in and for giving the recipes a try, Pat!
Steven Harrison
Sep 11
Hello Patti!!!
We just saw your episode with the albondigas and chepil rice!!! It looks delicious and we’re going to make it soon! We can’t wait to try it!!!
I’m not sure we can find Chepil so we’ll try watercress as I’m reading below!
Most of all, I want to thank you for your humility and your humanity. Your lovely, kind nature. Your passion for food and family. Your kind and loving spirit. There’s something so beautifully genuine that jumps off the TV screen. You are more than just a TV cook/host/personality. You are a very special human being with a big heart and kind soul. I’m so happy for your success and so grateful to share these delicious dishes with my friends and family.
Muchisimas Gracias!!!
Esteban
Pati Jinich
Sep 12
Aw thank you so much, Esteban! 💕
Ali B
Sep 29
Pati! We made these last night and it was one of those times you eat something and you can’t believe you made it – it tasted as good as our favorite family-owned Mexican restaurant (maybe better:) Thank you for sharing your love of cooking and your love of life.
Pati Jinich
Oct 04
Thanks so much Ali, love to read you enjoyed my Albondigas 😉
Michael Delgado
Sep 09
Hola,
I made this sauce last night and it was very tasteful, and everyone enjoyed the albondigas.
I have watched your TV episode for this recipe and the sauce that you made looked very thick, and your son commented that it tasted like “BBQ sauce”. So I was surprised then, that my sauce when it was finished it looked very runny, yours looked thick! did you add corn starch to thicken ?
Michael Delgado
Pati Jinich
Oct 03
That’s great that everyone enjoyed the albondigas, Michael! It sounds like you needed to cook the sauce a little longer to get it thicker.
Edith Castorena
Aug 26
Love this recipe along with the Rice Chepil! I have to confess-I swapped out the ground turkey for half ground pork and half ground beef(como mi abuelita) and they were delicious. My son, daughter and her boyfriend devoured all of the albondigas! I had been hoping to have a bit leftover for lunch the next day, but no!
I couldn’t find chepil in my local latinoamericana market in SF, so I substituted watercress as you suggested-yum! And I don’t particularly like watercress, but in this dish with the serrano pepper, it is just fabulous! Thank you for your wonderful recipe-I have been looking for recipes like yours to help keep my heritage and that of my children alive.
Pati Jinich
Aug 27
💕
Gil Hernandez
Aug 08
First, I love your show in so many ways but in particular the way you showcase Mexican culture so lovingly and your family being part of it all makes so much sense. I watch when its on in the morning and then often make a dish. In fact, today I watched and am now making the Chickpea and cucumber salad for dinner.
I made this meatball dish and it was a big hit – the flavors so outstanding! I loved the sauce so much I used it to make a guisado of pork ribs. I added zucchini and corn on the cob cut into small rounds also. I took the dish to my family reunion and everyone loved it. My aunt who lives in Mexico half the year asked for the recipe. This is a major compliment. Gracias por todo Pati – Saludos!
Pati Jinich
Aug 12
Oh that is a huge compliment…thank you so much, Gil!
Stewart, in Arlington VA
Jul 13
Hi Pati,
I discovered your show recently, and I’ve been watching old seasons on demand. Originally I mostly liked your take on culture, and, enjoyed the places and people you visit and cook with. When I saw this recipe, I thought I’d try it. It was very easy and very tasty. I made it as written, except I added 2-3 tbsp of sugar to balance the flavors of the sauce. I like tomatillos but I rarely cook with them. I’m glad I made this recipe. I really like that your recipes are a Mexican, and not New Mexican, or, Tex Mex. I’m learning a lot.
Looking forward to the new season, and watching the old seasons I haven’t gotten to yet. Why are season 1 and 2 not On Demand?
Pati Jinich
Jul 15
Thank you so much, Stewart. And I hope you love the new season!
Joel Clark
Jul 09
Absolutely outstanding. I made this with ground pork and the flavor of the sauce was amazing.
Anytime I used dries chilies, seems the flavor is always remarkable.
Pati Jinich
Jul 09
I love dried chiles…and I’m so glad you do too, Joel.
Denice Garberina
Jun 16
I made this recipe for the first time with no mistakes it was so delicious my son my nephew and a good friend of mine lapped it up over a bed of rice didn’t last at all. Easy to make and I have a whole bag of guahillo peppers on hand at all times now. I love all of your recipes Pati!! I thank you!!
Pati Jinich
Jun 18
I love that you now have a bag of guajillos on hand, Denice!
Shelby R.
May 21
I have made these before and am craving it again tonight. I am so excited to gobble these up and I know my kids will too. This recipe comes together beautifully and disappears quickly. Thank you again Pati, for another great tasting recipe!
Pati Jinich
May 23
Oh it disappears quickly in my kitchen too, Shelby 😉
1chesh
Apr 09
I made these meatballs and the flavor is an explosion of deliciousness! I’ve never cooked with these chili’s before. The combination of tanginess of the tomatillos with the subtle mild chicken broth blended so beautifully! I LOVE watching your show. You give me the courage to try some different recipes in the kitchen. Keep making our mouths water watching you cook!
Muchisimas gracias!
Pati Jinich
Apr 13
I hope you keep trying lots of recipes…and have lots of fun kitchen adventures!
Angie Cano
Feb 17
Hola Pati
I tried this recipe, my version of it at least.
I did it with chicken thighs and OMG it was delicious… it took me a little to find the ingredients but u did it. Proud of my improved Mexican cooking skills that’s to you.
Gracias Pati, me diviertes mucho & I love love love love Mexican kitchen (I am Colombian by the way, no spices at all and no Chile’s for sure)
Pati
Feb 19
Mil gracias, Angie!
Sylvia Renard
Feb 08
I made this recipe along with the Chepil Rice – except I didn’t use Chepil leaves. I wouldn’t know where to find this so I used cilantro. My 17 year old son, Christopher, loved the meatballs in the guajillo sauce. The rice served on the side absorbed some of the guajillo sauce and the whole meal was super delicious! I will definitely be adding this combo, permanently, to my repertoire.
Side note: Thank you for sharing your love of Mexico, the many delicious recipes, and your beautiful sons. The episode where you are sharing a few cooking tips with your son because he will be heading off to college was simply precious!! I was deeply moved. You are such a lovely person, Pati – I thoroughly enjoy every episode. Hugs and blessings,
Pati
Feb 14
Oh thank you so much Sylvia!!!
E. Roxana
Jan 28
Can I use red tomatoes if I don’t have tomatillos at hand.
Pati
Jan 30
Sure…It will be a different taste but also delicious.
FELICIA THAYER
Jan 21
I am about to make this, but I only have a little over 1 pound of tomatillos. Will it still work?
Pati
Jan 21
Sure! I would just half the whole recipe to, so everything is still in proportion.
Loren
Nov 03
I had left over Checken Brest pieces, so I cut them into bites and poached them in seasoned water…used this amazing sauce as a drizzle over Chicken burritos!! It was a HIT!!!
Love your show, your recipes…I’ve learned so much about authentic Mexican Cuisine…and your sweet love for and within your family warms my heart!! You and your husband have raised 3 amazing young men!!!
God Speed Patti!!!
Much love, Loren
Pati
Nov 05
Sounds yum, Loren! And thank you so much 🙏
Elizabeth
Nov 02
Pati this is the best flavor I’ve had in awhile so I Am going to try it mixed into my chili
Pati
Nov 02
Oh I hope your chili comes out great, Elizabeth!
thomas and shelley josephson
Oct 20
me and my wife made your recipe and it was the best, there was plenty of sauce left so I added another cup of rice and a pound of ground beef and now we are going to have Guajillo soup tomorrow. thank you for sharing your recipe !
Pati
Oct 22
Oh great use of the leftovers, Thomas and Shelley!
Steven W. Birkeland
Sep 16
I have made these a couple times. They are amazing and so delicious. I make the rice but have to substitute baby watercress and a tiny bit of mint. It is amazing also. Thank you for amazing recipes. My wife loves your bracelet also.
Pati
Oct 03
Oh say hi to your wife for me, Steven…and I hope you are having lots of fun kitchen adventures.
ed danials
Aug 02
hola Pati. mucho gusto sometimes it is so sad not finding ingredients for the recipes even though there are about 100,000 Mexicans here which most are illegal, and only two supermarkets that have Latino products,I have lived from San Diego to Arizona ,Texas and now her in Florida and always loved ,sometimes craved Mexican food, I love it so mucho and I like watching you on television ,you are so fun. keep up the good work, via con Dios
Pati
Aug 02
Thanks so much for watching my show Ed. It can be frustrating to not find the ingredients, but the great thing is that they are becoming increasingly available. Talk to your grocers and request the items, the more they hear that their customers want them, the more they will source them!
Sulaiman
Jun 23
Fantastic. Have seen and tried meatballs from all over the world except this.
Dinner tonight!
Pati
Jun 24
Oh I hope you love these Mexican meatballs!
Lilia Keller
Jun 11
Where can I buy a beautiful comal like yours?
Pati
Jun 13
Oh mine is passed down from my mom…but you can find them all sorts of places, like online, your local kitchen store, Latin Market…and Mexico!
andreaweissenburger@live.com
Jun 03
Wow!
Love these! Tender meatballs and the wonderful sauce. I added a tablespoon of brown sugar to manage the sour. It sent it over the top!
Pati
Jun 05
So glad you made the recipe your own, Andrea!
Travis Travieso
Jun 02
Which Season and Episode did you make this in? I’m making it for the 2nd time (BIG hit the 1st time) and I’d love to watch you on Amazon while I do it.
Pati
Jun 05
Season six, episode 5…and I’m so glad they were a hit, Travis!
Doug
May 11
The sauce was delicious. I did have to substitute ancho chilies because I could not get the guajillos locally. When I served it, some of the meatballs did fall apart, but I didn’t mind that- it made for a nice meaty sauce. We served it on rice, but I was kinda wondering if it would be good with spaghetti or linguini.
Pati
May 14
Go for it! I hope you enjoy your Mexican spaghetti and meatballs, Doug.
Rick
May 03
Love the flavor of the sauce but I had to add a couple of tablespoons of sugar as it was so sour.
Pati
May 04
I’m glad you were able to adjust it to your taste Rick, and that you enjoyed it 🙂
Mark LeBahn
Apr 17
Pati. Me again. 😊. Love your show.
Can I find epazote at a Mexican market? Is it seasonal? Really want to make it like you did
Pati
Apr 18
You should be able to find it! Good luck.
Edith Castorena
Aug 26
Sometimes you can find it dried at a good Latinoamericana markets-some carry it fresh in their produce section, too!
Maria Wetzel
Apr 16
Hi Patti, unfortunately I didn’t finish watching this episode. How do you accompany this delicious Guajillo Meatballs plate? Arroz blanco? tell me, please =-)
Pati
Apr 17
I paired the meatballs with Arroz con Chepil: http://patijinich.com/pati_2020/recipe/arroz-con-chepil/
Pamela Craig
Mar 11
I know it pretty much ignores the whole meatball idea, but do you think cooking chicken breast in the sauce and then shredding it would work? Or would you put the shredded chicken in already cooked? Kind of like your chicken tinga? Thanks for your thoughts.
Pati
Mar 16
Chicken would be great too! Exactly, cook and shred the chicken and finish it in the sauce.
Teresa
Mar 08
Hi Pati! Do you have to use guajillo chiles or can other types of chiles be used like Colorado? I can’t wait to try this recipe. I love your show! Thanks!
Pati
Mar 09
Oh I also have a recipe that uses chipotle chiles….http://patijinich.com/pati_2020/recipe/meatballs-in-chipotle-sauce/
Ana
Feb 20
Hi patti is the broth needed. Or can i put a lil bit of water in it .want to try them with ground beef ? Looked really delicious
Pati
Feb 22
Of course you can try them with ground beef! Any ground protein will do. You can sub water for broth, but broth will help it have a bit more depth of flavor.
leslye borden
Feb 12
Delicious recipe. Worth the time and effort of making it. I would cut the recipe in half next time since we are only two people eating this.
Pati
Feb 12
They freeze well too… 🙂
Jackie Alberto
Feb 05
I made this recipe of yours on Saturday along with your Chepil Rice. I posted my completed food on FB and had alot of people saying they were coming over! Nobody made it, but there is still tonight. I love, love, love your programs.
Thank you
Pati
Feb 06
That’s awesome! Thank you for tuning in and for trying some recipes Jackie!
Marty Torres
Jan 19
It was good only I had to add baking soda due to acid taste. Do you know what I did wrong
Pati
Jan 31
Hi Marty! There is supposed to be an acid taste because tomatillos are acid. But they shouldn’t be overwhelmingly acid, if they are, that means that they were either unripe or past their prime.
Juliann
Jan 19
i wish that i could spend a day with you cooking and visiting, your recipes ALWAYS turn out. The ingredients are easy to find here in OK and that makes a big difference. You are so fun to watch and my husband and i enjoy your show every chance that we get. Best wishes for a future that is as sunny as you!
Pati
Jan 19
I’m so happy to hear that the recipes always turn out and the ingredients are easy for you to find Juliann! I hope you continue to enjoy the show and new recipes!
Lynda Sanders
Jan 17
what was the rice you made with these on your show?
Pati
Jan 18
Arroz con chepil! http://patijinich.com/pati_2020/recipe/arroz-con-chepil/
Robert and vicki pait
Jan 17
my wife and i are in the process of making this recipe and we are using ground vinison
smells very good in our home.Also we love your show.
Pati
Jan 18
Yum!
Virginia Lopez
Jan 16
Hi Patti….where does one find guallio dried chili’s and espizote? I live on Whidbey Island, WA. We are heading off to the mainland tomorrow and I only know of a couple of Mexican stores in Mt. Vernon. I know you said you can substitute w/cilantro and oh, and I can easily find Ancho dried chili’s. Also, do you suggest long grain or pearl rice.
Pati
Jan 18
Try your local latin or international market…or even online for the dried chiles. It depends on the dish but for the rice I make with these meatballs (Arroz con Chepil) I recommend long grain rice. Have fun on the mainland!
Hugh Balsam
Jan 03
Sauce came out very nicely. I thought the meatballs were hard, however. If I made again, I would use beef instead of turkey breast. Or maybe just plain ground turkey with more fat in it. But the recipe taught me a valuable new technique — cooking with dried peppers and tomatillos. Thanks!
Pati
Jan 03
I’m so glad you learned a new technique!
Diana Handros
Feb 24
Hi Hugh, I made this last month and the meatballs were very tender. You may have worked the meat too much. I would try it again with turkey but work the meat as little as possible. Good luck!
Pati, I love this recipe and want to make a large batch to take to work for 33 people next time we have a pot luck 🙂
Pati
Feb 26
I hope your co-workers enjoy the meatballs at the pot luck, Dianna!
Al Miller
Jan 02
Hey Pati: In a word, Delicious! Took a bit to round up the ingredients in northeast Ohio, but well worth the effort! And the complimentary chepil (we used cilantro) rice dish completed the meal. Great show! Thanks
Pati
Jan 02
I’m so glad it was worth the effort Al!
Patrick Kelly
Dec 27
Hi Pati: Here is something to try? After we ate the meat balls, there was a nice amount of sauce left, so my wife took a 7.05 La Moderna Vermicelli Pasta noodles, boiled them, and than mixed with the sauce! Try it, it’s VERY good and filling! Take care, and Happy New Years.
Pati
Dec 27
Yum!
Ida
Dec 23
Hola Pati,
Que orgullo aprender de tus deliciousas recetas! Eres una inspiracion al conocer la autentica cocina Mexicana. Muchisimas Gracias! Esta receta deliciousa, mi Esposo facinado con todos los diferentes sabores. Delish! Sige dandonos mas!! Ole!
Pati
Jan 04
Mil gracias Ida!
Patrick Kelly
Dec 22
Hello Pati! We watched all your episodes and this is the first one we made! Just finished, and it was VERY good, and filling. Keep up the good work, and we really enjoy watching your shows! Merry Christmas! Patrick & Denise Kelly
Pati
Dec 22
I’m so happy that you liked your first recipe! Have a wonderful New Year filled with Mexican food!
ed naimon
Dec 17
Hi, Pati.
Rather than meatballs, would chicken thighs be appropriate? I assume they’d be cooked in the sauce for about the same amount of time. Please advise. Thank you.
Pati
Dec 22
Oh give them a try!
Linda Masson
Dec 11
I made this recipe for a family birthday. 2 batches, one with ground beef, one with turkey. I was a little concerned about the spicyness of the dried Chiles. I got 2 brands of the same type Chile. Surprisingly, one was bland and the other was so spicy I used 4 instead of 6 pods. The dish was a hit. I like the tartness the tomatillos give the sauce and will use them more often now. I also made the chapil rice, although I couldn’t find the herb. I used the left over sauce and meatballs to make a vegetable, bean soup. Thanks Pati. I love your show.
Pati
Dec 15
I’m so glad to hear it was a hit!
Yong
Dec 06
When is the broth added?
Pati
Dec 07
Add the broth once the tomatillo puree has cooked down and before you put in the meatballs.
Veronica
Nov 17
Hola pati.. Estoy haciendo tu recta deliciosa pero en la preparación no veo dónde se agrega el chicken both ??
Pati
Dec 01
Hola! Se agrega el caldo como 7 u 8 minutos después de que el pure de tomatillo se halla guisado y espesado un poquito.
Veronica
Nov 13
Hola pati!! Puedo hacer estas albóndigas de carne molida o pollo en vez de pavo?? Saludos, gracias!
Pati
Nov 15
Sí!
Gregoria
Oct 28
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!!
Pati
Oct 30
I’m glad the whole family loved it!
Ernestina
Oct 21
I tried this for my Weight Watchers meeting and it was a hit. Busco recetas con menos calorías y esta receta es perfecta. Gracias
Pati
Oct 25
I’m so happy they were a hit!
Deahna
Oct 19
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!
Pati
Oct 25
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!
Martha Munguia
Oct 19
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.
Pati
Oct 25
Thank you Martha!
Maria Rivas
Oct 17
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.
Pati
Oct 20
Thank YOU for trying them Maria!
Lee
Oct 15
Can you use tomatoes instead of tomatillos
Pati
Oct 31
Absolutely! It will be a different taste but also delicious.
Lupita
Oct 13
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
Pati
Oct 30
I like to use egg as a binder…but please make the recipe your own. And I’m glad you enjoyed the guajilllo sauce!
Mark Cashiers, NC
Oct 13
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
Pati
Oct 20
Oh the venison sounds like a yummy substitute. And I hope you and your wife enjoyed the cake!
Carol Fierro
Oct 10
This is a must try…..will be making this for the weekend
Pati
Oct 12
Super!
catheleen
Oct 09
im sorry ms. patti, u lost me at ground turkey– could i substitute with another kind of meat? i luv meatballs and ur chile
Pati
Oct 12
Sure! You can use your preferred ground meat…and let me know how it goes.
Flower Cantarero
Oct 08
Delicious and with lots a flavor.
Pati
Oct 12
🙂
mari Alvarez
Oct 07
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.
Pati
Oct 12
Epazote is a type of herb…http://patijinich.com/pati_2020/epazote/ but you can substitute it with cilantro sprigs.