Albondigas en Chipotle or Meatballs in Chipotle Sauce, are a favorite comfort food in Mexico. This version is a recipe adapted from a friend in Mexico, who makes them at the request of her family at least once a month.
The recipe combines rice along with equal parts of beef and pork to form the balls. They are then stuffed with cream cheese.
The meatballs are then poached in a simple sauce made from fresh tomatoes and chipotles in adobo sauce.
Chipotles are smoked jalapeños that add both heat and a smoky flavor to the sauce. They are typically served with tortillas and extra chipotles in adobo on the side.
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My favorite part of the recipe is a the hidden surprise of melted cream cheese hiding inside each meatball. As you eat the albondigas, the cheese combines with the tomato sauce and it gets richer and creamier with every bite.
Serve them with fresh tortillas to make mini taco bites and soak up every bit of the sauce. Here are some additional Mexican inspired recipes you might enjoy:
For 10 – 12 Albondigas
- 1/2 lb (.45 kg) Ground Beef
- 1/2 lb (.45 kg) Ground Pork
- 1 Large White Onion
- 2 Cloves Garlic
- 6 Ounces (170 g) Cream Cheese
- 10 Roma Tomatoes
- 1 Teaspoon (2 g) Ground Cumin
- 3 Chipotles in Adobo Sauce (plus extra for serving)
- 2 Tablespoons (28 g) Tomato Paste
- 1 Egg
- 3/4 Cup (118 g) Long Grain White Rice
- 2 Tablespoons (3 g) Fresh Mint, dried if unable to find
- 1 Tablespoon (15 ml) Olive Oil
- 1 Teaspoon (6 g) Salt
- 2 Bay Leaves
- 2 Cups (237 g) Chicken or Vegetable Broth, low sodium
- 12 6-8 inch (15 - 20 cm) Corn or Flour Tortillas for serving
- Salt and Pepper to Taste
- Add the rice to 2 cups of salted water in a small sauce pan and bring it to a boil. Cook for about 10 minutes so that the rice is still al dente (about 10 minutes). Drain and put aside.
- Add the tomatoes, 1/2 onion, 1 clove garlic and 2 Chipotles in Adobo and the tomato paste to a blender and process until smooth.
- Add the mixture to large sauce pot with the olive oil over medium heat. When the sauce reaches a boil reduce the heat to a simmer.
- In the mean time add 1/2 of the onion, 1 clove garlic, mint, cumin and the egg to a blender or food processor. Process until smooth.
- Combine the onion purée with the ground beef, pork and rice (do not over-mix). Place a small ball of meat into the palm of your hand and form a well.
- Add about 1 tablespoon of cream cheese to the center and then add more of the meat mixture to form a 2 1/2 inch ball. Add the ball to the tomato sauce and continue until all of the meat mixture has been used.
- Add enough stock to the pot in order to completely cover the meatballs. Bring the mixture to a boil and then cover and reduce to a simmer.
- Add the bay leaves to the pot and allow the meatballs to poach for 30 minutes until they are completely cooked through.
- Serve in bowls with extra chipotle salsa and tortillas on the side.
*You can substitute 1 chipotle in adobo sauce and 2 tablespoons of tomato paste if you aren't able to locate the salsa in the international section of your grocery store.
Amount Per Serving Calories 197Total Fat 8.8gCholesterol 60mgSodium 174mgCarbohydrates 15gFiber 1.7gSugar 3.4gProtein 14.6g
A few additional Meatball recipes from our travels!