Meatballs Mole
Dive into the rich and aromatic flavors of Mexico with this irresistible Meatballs Mole recipe, where tender beef-and-pork meatballs are simmered to perfection in a velvety homemade mole sauce. Infused with warm spices like cumin and cinnamon, these meatballs are browned to golden perfection before being bathed in a luscious blend of mole paste, savory chicken broth, and a hint of bittersweet dark chocolate. The resulting sauce is both smoky and slightly sweet, capturing the depth of traditional Mexican cuisine. Garnished with fresh cilantro and toasted sesame seeds, this dish is perfect served over fluffy rice or alongside warm tortillas. With its bold flavors and comforting textures, Meatballs Mole is a standout dish that transforms everyday ingredients into an extraordinary dining experience.
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 eggs
- 100 g breadcrumbs
- 60 ml milk
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 150 g mole paste
- 500 ml chicken broth
- 30 g dark chocolate, chopped
- 2 tbsp fresh cilantro, chopped
- 2 tsp toasted sesame seeds (optional, for garnish)
Instructions
In a large bowl, combine ground beef, ground pork, onion, garlic, eggs, breadcrumbs, milk, ground cumin, ground cinnamon, salt, and black pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.
Shape the mixture into small meatballs, about the size of a golf ball, and set them aside on a tray.
Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan, and cook until browned on all sides (about 5–7 minutes per batch). Remove the meatballs and set them aside.
In the same skillet, reduce the heat to low and add the mole paste. Stir for 1–2 minutes until fragrant.
Gradually whisk in the chicken broth to create a smooth sauce. Bring the sauce to a gentle simmer.
Add the chopped dark chocolate to the sauce and stir until melted and fully incorporated.
Return the browned meatballs to the skillet, ensuring they are submerged in the sauce. Cover and let them simmer on low heat for 20 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust seasoning if needed.
Garnish the dish with chopped cilantro and toasted sesame seeds before serving.
Serve the meatballs mole warm with rice, tortillas, or crusty bread.
Nutrition Facts
Calories |
3248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 6410 mg | 279% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 35.2 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 530 mg | 41% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2592 mg | 55% | |
*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.
