Many of the world’s cultures have meatballs as part of their cuisine. Mexico’s version is a favorite.
These comforting albondigas (meatballs) are just what you need when the weather cools down and you’re craving a cozy meal at home. The tender meatballs are bathed in a fragrant smoky chipotle tomato sauce that is perfect served with warm corn tortillas and rice.
I used both ground beef and ground pork for this recipe. I find that by using this combination the meatballs turn out very tender. You may use only ground beef if you prefer.
This meatball recipe includes masa harina which acts as a binder that keeps the meatballs tender and flavorful.
As with most meatball recipes, all the ingredients are combined in a large bowl. I use two forks to break up the beef and pork to prevent the meat from becoming dense. I gently form small meatballs (about 20) then cover and refrigerate (helps to firm them up a bit before cooking) until I am ready to fry them.
The chipotle tomato sauce is very simple. I used homegrown Big Beef tomatoes but any meaty type of tomato can be used.
The chipotle tomato sauce ingredients are quickly pulsed in the food processor just before being cooked.
The tomatoes reduce into a rich and smoky sauce after a brief simmer on the stovetop.
The meatballs go into the fragrant sauce to warm up before serving.
These albondigas in chipotle tomato sauce are excellent served with warm corn tortillas, Mexican-style rice, tortilla chips, or with crusty bread.
Albondigas in Chipotle Tomato Sauce
4
servingsTender meatballs bathed in a smoky chipotle sauce
Ingredients
- Albondigas
8 ounces lean ground beef (90/10 ground sirloin or 85/15 ground beef)
8 ounces ground pork
1/4 cup parboiled long grain white rice (boil 3 tablespoons rice in salted water for 6 minutes, drain) you may not need all of the parboiled rice
3 tablespoons masa harina
1/2 cup minced white onion
1/4 cup cilantro, finely chopped
2 tablespoons finely chopped fresh mint
3 medium garlic cloves, minced
1 teaspoon mild pure chile powder
1 teaspoon dried Mexican oregano
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 1/2 teaspoons kosher salt (I use Diamond Crystal)
2 tablespoons olive oil
- Chipotle Tomato Sauce
1 1/2 pounds meaty tomatoes, peeled and coarsely chopped
1/4 small white onion, coarsely chopped
3 garlic cloves
1/2 teaspoon dried Mexican oregano
1 chipotle pepper in adobo sauce + 1 tablespoon adobo sauce
1 cup chicken stock
Kosher salt
- For Serving
Chopped cilantro, sliced avocados, Mexican rice, corn tortillas
Directions
- In a large bowl, combine meatball ingredients. Using two forks, break apart meat and mix with other ingredients until well combined. Form into small balls (about 20). Cover and refrigerate until ready to fry.
- Place tomatoes, onion, garlic, oregano, chipotle peppers + chipotle sauce, and chicken stock in a food processor. Process until smooth or pulse for a slightly chunkier texture. Add salt to taste. If you prefer the sauce to be spicier add more chipotle sauce. Set aside.
- Cook meatballs in olive oil over medium heat, being sure to get a nice crust on all sides, about 8 minutes (instant-read thermometer should register 160 degrees). Transfer to a plate and tent with foil.
- Wipe out the pan. Pour sauce into the pan and simmer for 10-12 minutes until the sauce has thickened and reduced.
- Add meatballs to the sauce and heat until warmed through. Transfer to a serving platter. Serve with Mexican rice, corn tortillas, cilantro, avocado or any of your favorite side dishes.
Notes
- Leftover cooked meatballs and sauce can be frozen for a few months.