Albondigas en Chipotle
Tender, flavorful beef meatballs simmered in a rich, smoky chipotle-tomato sauce. A classic Mexican comfort food.
🧂 Ingredients
- 500 g Ground beef(80/20 lean to fat ratio recommended for best flavor and texture)
- 1/4 cup Cooked white rice(Day-old rice works well. This helps bind the meatballs and keeps them tender.)
- 1 Large egg(Lightly beaten)
- 3-4 chiles Chipotles in adobo sauce(Adjust to your spice preference. Include 1-2 tablespoons of the adobo sauce for extra flavor.)
- 4 medium Roma tomatoes(About 1 lb. Ripe tomatoes will yield a sweeter sauce.)
- 1/2 medium Yellow onion(Roughly chopped)
- 2 cloves Garlic cloves(Peeled)
- 2 tbsp Fresh mint leaves(Finely chopped. This is a traditional herb for albondigas.)
- 2 cups Chicken or beef broth(Low sodium preferred)
- 1 tbsp Vegetable oil
- 1 tsp Salt(Or to taste)
- 1/2 tsp Black pepper(Freshly ground, or to taste)
👨🍳 Instructions
- 1
Prepare the Meatball Mixture: In a large bowl, gently combine the ground beef, cooked rice, lightly beaten egg, chopped mint, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Be careful not to overmix, as this can make the meatballs tough. Using slightly damp hands, form the mixture into uniform meatballs, about 1.5 inches in diameter. You should get about 18-20 meatballs. Set aside on a plate.
⏱️ 15 minutes - 2
Make the Chipotle Sauce: Roughly chop the tomatoes, half onion, and garlic cloves. In a blender, combine the chopped tomatoes, onion, garlic, chipotle chiles (start with 3 and add more if desired), and 1-2 tablespoons of the adobo sauce. Blend until smooth. If the mixture is too thick, add a splash of water or broth.
⏱️ 10 minutes - 3
Cook the Sauce: Heat the vegetable oil in a large pot or Dutch oven over medium heat (approx. 190°C / 375°F). Pour in the blended tomato-chipotle mixture. Stir well and bring to a gentle simmer. Cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato flavor mellows. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 7 minutes - 4
Simmer the Albondigas: Carefully add the prepared meatballs to the simmering sauce, ensuring they are mostly submerged. Pour in the chicken or beef broth. Bring the mixture back to a gentle simmer. Reduce the heat to low, cover the pot, and let the albondigas cook for 25-30 minutes, or until the meatballs are cooked through and firm to the touch. Avoid boiling vigorously, as this can break the meatballs.
⏱️ 30 minutes - 5
Serve: Taste the sauce and adjust seasoning if needed. Ladle the albondigas and plenty of sauce into bowls. Serve hot, traditionally accompanied by white rice to soak up the delicious sauce.
⏱️ 5 minutes
💡 Pro Tips
- ✓For extra tender meatballs, ensure you don't overwork the meat mixture. The cooked rice acts as a binder and adds moisture.
- ✓Adjust the number of chipotle peppers and adobo sauce to control the heat and smokiness. Taste as you go!
- ✓Fresh mint is a key traditional ingredient that provides a unique freshness to the dish.
- ✓If you don't have fresh mint, you can omit it, but the flavor will be different.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a 'caldo' style, use more broth and add vegetables like diced potatoes, carrots, and zucchini during the last 15 minutes of cooking.
- Experiment with different ground meats such as a mix of beef and pork, or even turkey for a lighter option.
- Add a pinch of cumin to the sauce for an extra layer of earthy flavor.