Albondigas Al Chipotle (Mexican Style Meatballs)
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
For the Albondigas
- 1 lb lean ground beef
- 1⁄2 cup of finely chopped onion
- 1 egg
- 1⁄4 cup breadcrumbs
- 1⁄2 teaspoon dried herbs (marjoram, oregano, thyme)
- 1⁄2 teaspoon fresh mint leaves, chopped
- salt and pepper
-
For the Sauce
- 1 tablespoon sunflower oil
- 4 large tomatoes
- 1⁄2 large onion
- 2 garlic cloves
- 2 cups water
- 1 bay leaf
- 3 chipotle chiles (from a can)
- salt and pepper
directions
- For the Albondigas:.
- Combine all the ingredients in a bowl and mix well. Make balls the size of a golf ball with your hand and set aside.
- For the sauce:.
- Boil the tomatoes until the skin starts to peel off.
- Blend the tomatoes with the rest of the ingredients, except the bayleaf, the water and the oil.
- Heat the oil in a deep pot. When it's ready, pour the tomato mixture into the pan and cook for 1 minute.
- Add the two cups of water, the meatballs, and the bayleaf and boil for 3 more minutes.
- Lower the heat, and simmer until the meatballs are cooked.
- **It's very important that the beef you use is extra lean, as this dish might turn out to be very greasy if you don't.
- **Add an extra cup of water and adjust the salt and pepper if you like your Albodingas less thick.
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RECIPE SUBMITTED BY
Molly Bloom
United States
Born and raised in Mexico to an Irish father and a Mexican mother. Proud as can be of my heritage.