ALBONDIGAS (MEATBALLS) EN CHIPOTLE
Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.
Provided by MexicoKaren
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
- Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
- Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
- Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 12.6 g, Cholesterol 119.1 mg, Fat 22.1 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 7.1 g, Sodium 506.8 mg, Sugar 3.9 g
ALBONDIGAS EN CHIPOTLE
These delicious Mexican meatballs, or Albondigas en Chipotle, have a wonderful surprise - they are filled with boiled eggs. The meatballs are cooked in a smokey chipotle sauce and are great served over rice. Your guests will love this flavor packed dish!
Provided by julia
Categories Beef
Time 55m
Number Of Ingredients 12
Steps:
- Place the tomatoes, garlic and the sliced onion in a pot. Cover with water and boil. Once the water has begun to boil, cook for 5 minutes. Spoon the vegetables into a blender with ¼ of the cooking liquid, and the chipotle chilis in adobo sauce. Blend until smooth.
- Pour into a large pan and simmer the sauce over medium low heat. Stir occassionaly. Cook the sauce for 15 to 20 minutes before adding the meatballs to the sauce.
- Blend the mint with a tablespoon of water until smooth.
- In a mixing bowl combine the hamburger, rice, mint/water mixture, salt and pepper, cumin and paprika and two raw eggs.
- Place the boiled eggs in a bowl and chop them up.
- Get a tablespoon of the meat and form a ball. Make an indentation in the center and fill with some chopped boiled eggs.
- Close the meatball over the eggs.
- Place the meatballs into the simmering sauce and simmer for 25 minutes or until the meatballs are cooked through.
- Taste and adjust the seasoning and salt and pepper.
- Serve over rice or with refried beans and tortillas.
ALBONDIGAS AL CHIPOTLE (MEXICAN MEATBALL SOUP)
Make and share this Albondigas Al Chipotle (Mexican Meatball Soup) recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Meat
Time 1h20m
Yield 25 serving(s)
Number Of Ingredients 18
Steps:
- In a small receptacle, soak the bolillo in milk for 5 minutes. Grind well the onion and garlic in a mortar.
- Add the tomatillos, mint, cumin, and grind together until it forms a paste. Add the mixture to the ground beef, salt and pepper, and mix well with your hands. Form Albondiga meatballs about 4 cm in diameter with a piece of the Chihuahua cheese inside. Set aside.
- To make the sauce, blend the tomatoes, onion, garlic, chiles and water in a blender to a puree.
- In a large pot, heat the oil and then add the puree. Let it boil around 8 minutes and then add the stock, bay leaf, and salt to taste Bring to a boil again. Reduce the flame and let it cook 5 minute. Add the Albondigas and cook on medium heat for 30 minutes. Spicy!
Nutrition Facts : Calories 69.9, Fat 4.1, SaturatedFat 1.6, Cholesterol 15.2, Sodium 157.8, Carbohydrate 2.8, Fiber 0.6, Sugar 1.5, Protein 5.4
ALBONDIGAS IN CHIPOTLE TOMATO SAUCE
Provided by The Hearty Boys
Categories appetizer
Time 1h40m
Yield 40 to 50 meatballs
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Place ground pork into a large mixing bowl, making sure to break meat into smaller pieces. Add the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan. Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
- Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.
MEATBALLS IN CHIPOTLE SAUCE(ALBONDIGAS ENCHIPOTLADAS)
Very spicy meatballs.Paired with rice and a salad they make a very satisfying meal.You can use beef,lamb,pork or any combination.Veal makes exceptionally soft meatballs that are delicious but a little hard to work with because they fall apart so easily.The onion does need to be ve ry ,very fine or the meatballs may fall apart as well.
Provided by strangelittlebeast
Categories Meatballs
Time 1h
Yield 1 pound, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a small skillet over medium-low heat.Add cumin seeds and toast,stirring constantly until they begin to pop and remove immediately from heat.Grind cumin seeds to a fine powder in a spice grinder,set aside.
- Peel all garlic cloves and the onion.Mince 5 of the cloves of garlic and leave 4 whole.Grate the onion very finely or you may mince it,but it must be very very fine or the meatballs will not hold together well.
- Mix together meat,1 teaspoon of the cumin,the minced garlic,the onion and the rice;form into meatballs using about 2 tablespoons for each meatball;set aside.
- Now roast the tomatoes.There are several ways to do this:you may roast them in an iron skillet over medium high heat until charred in places on both sides or you may put then under a hot broiler about 15 minutes,turning halfway through until charred and softened.Tomatoes could also be roasted directly over a flame if you have the means to do this.
- In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce.
- Heat the oil in a large heavy skillet or dutch oven over medium heat until a drop of sauce sizzles in the oil.Add all of the sauce at once and stir for about 5 minutes.Sauce should be simmering.
- Carefully drop in about 1/3 of the meatballs and reduce heat to medium.cook for about 6 minutes,stirring the sauce occasionally without disturbing the meatballs.Carefully turn all the meatballs and cook another 4-6 minutes until they are cooked through.Remove to a covered dish.
- Add 1/2 cup broth to the pot,mix well.When sauce returns to a simmer cook a second batch of meatballs in the same manner.
- Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired.
Nutrition Facts : Calories 284.7, Fat 21.1, SaturatedFat 5.9, Cholesterol 51.4, Sodium 304.4, Carbohydrate 6.6, Fiber 1.3, Sugar 2.1, Protein 16.9
ALBONDIGAS IN CHIPOTLE SAUCE
Great recipe for meat-ball lovers, in rich tomato sauce with a Latin twist
Provided by emmanueil
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 400 degrees F.
- Place ground meat into a large mixing bowl, making sure to break meat into smaller pieces.
- the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan.
- Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
- Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.
- Serve with white rice or mashed potatoes
ALBONDIGAS EN CHIPOTLE DE TUBAC RECIPE - (4.6/5)
Provided by kishthecook
Number Of Ingredients 24
Steps:
- Slice the tomatoes and place on a lightly oiled baking sheet. Drizzle a tiny bit of EVOO over and sprinkle with a little salt. Place in a 450 oven and roast for 20-25 minutes... meanwhile Make the albondigas: place the bacon and garlic cloves in a food processor and whiz. Add the eggs and bread crumbs, whiz again. Add the ground chorizo and tukey, mint and/or basil and 1 tsp salt. Whiz to combine all but dont overdo it into a paste. Scrape the mixture into a large bowl. Scoop 1/2 of this meat mixture into a ziplock baggie and freeze for easy albondigas later! Set bowl aside. Clean out the food processor. Remove the roasted tomatoes from the oven when they are ready and scrape them and all their juices into the clean food processor. Clean off the baking sheet that had the tomatoes on it and oil it lightly for roasting the meatballs. Roll large spoonfulls of meat mixture into meatballs about the size of a golf or ping pong ball. Place them on the baking sheet. Roast in the same 450 oven for 15 minutes. Turn them and roast an additional 10 minutes. While the meatballs roast: Add the onion and garlic to the food processor with your roasted tomatoes. Whiz to chop well. Add the chipotles and the adobo sauce plus 1 tsp salt and 1 tsp sugar. Whiz to a nice thin paste consisitancy. On the stove top, heat 2 TBS EVOO. When oil is hot, add the tomato/ chipotle mixture. It will sputter and pop. This is good. Stand by with a wooden flat spoon or sturdy spatula and let the sauce cook for 5 minutes or so, undisturbed, to develope that wonderful dark crud underneath. Stir well and continue to cook, letting the crud keep forming and then scraping it up for about another 20-25 minutes total. This is where the flavor deepens! Manage the heat and your stirring so it doesnt burn.. just keep developing that rich brown crud, then scrape it up smooth it out, and wait for it to form again.... now add the chicken broth and stir to deglaze. Add the red wine and sherry. Stir and let cook 5 minutes or so. Add the cinnamon, cloves and handfull of chocolate. Stir to melt the chocolate. Season with salt as needed. Turn off heat. Your meatballs are probably done now. Remove from oven and place them into the crock pot. Pour the cooked sauce over and stir gently to combine. Cover and cook on high for 4 hours or low for 6-8 hours or more until soft and cooked through. Stir in or garnish with chopped fresh cilantro at the end and serve with crushed chiltipin on the side for those who like the extra heat!
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ALBONDIGAS EN CHIPOTLE RECIPE - MEXICAN MEATBALLS
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4.8/5 (13)Total Time 1 hrCategory Main CourseCalories 653 per serving
- Put all the meatball ingredients together in a large bowl. Mix with your very clean hands until the mixture comes together. Don't overwork the mix or the meatballs will get tough. Roll into meatballs of whatever size you want. I like to make them by the tablespoon. If you have the time, let the meatballs sit in the fridge for up to an hour; this helps them stay together.
- If you browned the meatballs in a large enough pan to hold all of them, drain all but about 2 tablespoons of the fat and keep using that pan. Otherwise, get a pot or pan large enough to hold all the meatballs and heat 2 tablespoons of fat in it. Cook the onions in this until soft and browned at the edges, about 10 minutes. Stir from time to time. Add the garlic and cook another minute.
- Add the spices, chipotles, broth and tomato and mix well. Nestle the meatballs into the sauce and bring to a simmer. Simmer for about 20 to 30 minutes, until the meatballs are cooked through. Eat with rice or by themselves as an appetizer.
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