Mexican Meatballs Albondiguitas
Mexican Meatballs Albondiguitas are a flavorful twist on a classic comfort food, delivering bold, authentic Mexican flavors in every bite. These tender, bite-sized meatballs are made from a savory blend of ground beef and pork, perfectly seasoned with garlic, cumin, and fresh cilantro. Sear them to golden perfection before simmering in a smoky, chipotle-spiced tomato sauce that infuses every bite with warmth and depth. This one-pot recipe is easy to prepare, with just 20 minutes of prep time, and it’s ideal for pairing with rice, tortillas, or your favorite sides for a hearty, satisfying meal. Bursting with bold spices and a zesty homemade sauce, these albondiguitas are perfect for weeknight dinners or festive gatherings, showcasing a delicious taste of Mexican cuisine. Keywords: Mexican meatballs, albondiguitas recipe, chipotle meatballs, easy Mexican dinner.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 1 medium White onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 large Egg
- 60 grams Breadcrumbs
- 3 tablespoons Cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 peppers Chipotle peppers in adobo sauce
- 400 grams Canned crushed tomatoes
- 500 milliliters Chicken or beef stock
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- optional Rice or tortillas (for serving)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, 1/2 of the chopped onion, minced garlic, egg, breadcrumbs, cilantro, salt, and ground black pepper. Mix well until evenly combined.
Using your hands, form the mixture into small meatballs, approximately the size of a golf ball. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs in batches and sear them on all sides until browned, about 6-8 minutes. Remove the meatballs and set them aside on a plate.
In the same skillet, add the remaining olive oil and sauté the remaining chopped onion until softened, about 3-4 minutes.
Add the cumin, paprika, and chipotle peppers in adobo sauce to the skillet. Stir for 1 minute to release their flavors.
Pour in the crushed tomatoes and chicken or beef stock. Stir well to combine and bring the mixture to a simmer.
Return the meatballs to the skillet, ensuring they are submerged in the sauce. Lower the heat to medium-low, cover, and let it simmer for 25-30 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Serve the albondiguitas hot with rice, tortillas, or your favorite side dish. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 6508 mg | 283% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 28.3 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 376 mg | 29% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3118 mg | 66% | |
*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.
