Meatballs in Chipotle Sauce Albondigas Enchipotladas
Savor the bold and smoky flavors of Meatballs in Chipotle Sauce, or Albóndigas Enchipotladas, a classic Mexican dish that perfectly balances hearty textures and rich, spicy aromas. Juicy meatballs made from a blend of ground beef and pork are infused with garlic, onions, fresh cilantro, and a touch of cumin, then pan-seared to golden perfection. These tender morsels are simmered in a luscious chipotle-tomato sauce crafted with fresh tomatoes, chipotle peppers in adobo, and a hint of tomato paste for depth. The result is a dish that’s equal parts comforting and vibrant, ideal for pairing with fluffy rice, warm tortillas, or crusty bread. Whether for a festive gathering or a cozy family dinner, this recipe will delight your taste buds and bring authentic Mexican flavors to your table. Perfect for lovers of spicy, smoky, and savory cuisine, this dish is as satisfying as it is unforgettable.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 2 large Eggs
- 100 grams Breadcrumbs
- 4 divided Garlic cloves
- 1 medium White onion
- 50 grams Fresh cilantro
- 3 whole Chipotle peppers in adobo sauce
- 4 medium Tomatoes
- 2 tablespoons Tomato paste
- 500 milliliters Vegetable or chicken broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Finely mince 2 garlic cloves and half of the white onion. Chop the cilantro and set aside.
In a large mixing bowl, combine the ground beef, ground pork, minced garlic, minced onion, chopped cilantro, eggs, breadcrumbs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until well combined but do not overwork the mixture.
Form the mixture into golf ball-sized meatballs and place them on a tray or plate. Set aside.
Boil the tomatoes in a pot of water for 5-6 minutes or until their skins begin to loosen. Peel the tomatoes and transfer them to a blender.
Add the chipotle peppers, 2 remaining garlic cloves, tomato paste, the other half of the onion (roughly chopped), cumin powder, and 1 teaspoon of salt to the blender. Blend until smooth.
In a large skillet or pot, heat the vegetable oil over medium heat. Carefully sear the meatballs in batches, turning occasionally, until browned on all sides. Remove and set aside.
Pour the chipotle-tomato sauce into the same skillet or pot. Stir and cook for 5 minutes until it thickens slightly.
Add the vegetable or chicken broth to the sauce, stirring to combine, and bring it to a gentle simmer.
Carefully return the browned meatballs to the skillet or pot, ensuring they are submerged in the sauce. Cover and cook over low heat for 25 minutes, stirring occasionally to prevent sticking.
Adjust seasoning with additional salt and pepper to taste, if needed.
Serve hot with freshly cooked rice, warm tortillas, or crusty bread. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.1 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
