Meatballs in Chipotle Sauce
A comforting Mexican classic: succulent beef and pork meatballs simmered in a rich, bold tomato sauce infused with the smoky heat of chipotle chilies.
50 min
Easy
Mexicana
4 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply rewarding comfort dish this is—it is the absolute definition of food that wraps you in a warm hug! The first time I attempted to make albóndigas at home, I made the terrible mistake of using lean ground beef and way too much breadcrumbs, which turned them into dense, rubbery rocks. It was such a total heartbreak. But then, my aunt shared the ultimate golden rule: mix ground beef with a bit of pork (for the fat content/juiciness) and stir in cooked rice into the mix so the meatballs stay light, fluffy, and tender. The other brilliant trick to getting them looking exactly like the photo layout is searing them over high heat before dropping them into the sauce; this creates a beautiful crust that keeps them from falling apart while they braise. Personally, I absolutely love serving these alongside a big scoop of fluffy white rice and refried beans. It looks completely identical to the photo composition when you serve them in the enameled skillet, blanketed in that thick red smoky sauce, and garnish with tiny fresh green herbs, exactly like the presentation in Albóndigas en chipotle.jpg. You will fall in love with them completely!
Instructions
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1In a large bowl, combine the ground meat, cooked rice, egg, breadcrumbs (or parsley), salt, pepper, and ground cumin. Use your hands to mix gently until combined, being careful not to overwork the meat, which can make the finished meatballs tough.
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2Roll the mixture into golf-ball-sized meatballs. Heat a little oil in a skillet and sear them over medium-high heat until nicely browned on all sides. Remove them and set aside.
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3For the sauce, blend the tomatoes, onion, garlic, and chipotle peppers with a splash of water or stock until you achieve a smooth, vibrant red sauce.
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4In the same skillet used for searing, pour in the chipotle sauce and bring to a gentle boil. Adjust the salt to your preference.
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5Return the meatballs to the skillet with the boiling sauce, lower the heat to a simmer, cover, and cook for 15 to 20 minutes so they finish cooking through and absorb that deep smoky chipotle profile.
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6To flawlessly replicate the stunning presentation of Albóndigas en chipotle.jpg, set the enameled skillet directly over the mustard-yellow cloth napkin, making sure the meatballs are generously coated in the thick red reduction and garnish with fresh green sprouts before serving hot.
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