CHIPOTLE SAUCE MEATBALLS
Chipotle Sauce Meatballs, This is one of the most popular and favorite ways of eating meatballs in Mexico. The mild spiciness and smoky taste of the Chipotle peppers are the key ingredients of this dish. It's hard for my mouth to not start watering just by looking at the picture above.
Provided by Mely Martínez
Categories Beef
Time 35m
Number Of Ingredients 15
Steps:
- Place the slice of bread and milk in a large bowl. Mash bread until smooth and add ground meat. egg, salt, garlic, and pepper. Knead the mixture with your hands until it is well combined.
- Form 1 1/2-inch meatballs, rolling a small portion of your hands. You should have 16 meatballs. Wet your hands with cold water before forming the meatballs to avoid the meat from sticking to your hands.
- Many cooks in Mexico like to stuff the meatballs with a small piece of boiled egg or cheese. Others even add a small piece of a Serrano pepper. To do this, press the small piece of egg or cold cheese into the meatball and seal by rolling the meatball again between your hands.
- Place tomatoes and Chipotle Peppers in your blender and process until you have a very smooth sauce. The amount given renders 2 1/2 cups of sauce.
- Heat the oil in a saucepan over medium-high heat. Cook onion until transparent, about 5 minutes. Add the garlic, stir, and keep cooking for 3 more minutes.
- Stir in tomato sauce and simmer for 5 minutes. Add chicken broth or water if needed. Transfer meatballs to saucepan, cover, and cook for 10 minutes. Season with salt and pepper. Remove lid and keep simmering for 10 more minutes. If your sauce is too watery, remove the already cooked meatballs and place them in a warm oven, covered with aluminum foil, while you keep simmering the sauce until the desired thickness is achieved.
Nutrition Facts : Calories 266 kcal, Carbohydrate 6 g, Protein 15 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 223 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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 (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
SPICY ALBONDIGAS
I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish. The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas.
Provided by Punky
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h50m
Yield 10
Number Of Ingredients 18
Steps:
- Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
- Bring chicken broth to a boil over medium heat in a large kettle.
- Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
- Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 17.9 g, Cholesterol 75.4 mg, Fat 13.4 g, Fiber 2.5 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 1394.4 mg, Sugar 4.3 g
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ALBONDIGAS EN CHIPOTLE RECIPE - MEXICAN MEATBALLS
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4.9/5 (17)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.
MEXICAN CHIPOTLE MEATBALLS (ALBONDIGAS AL CHIPOTLE)
From slenderkitchen.com
Category Appetizer, DinnerCalories 298 per servingTotal Time 45 mins
- Add the tomatoes with juices, chipotle peppers and adobo sauce, garlic, oregano, salt, and pepper to a blender. Taste and adjust the spice level if needed.
- Combine the ground beef, breadcrumbs, egg, onion, garlic, salt, and cumin. Roll into meatballs, about one rounded tablespoon each. Set aside.
- Heat the olive oil over medium high heat in a large cast iron skillet. Add the meatballs in a single layer and cook until browned, about 1-2 minutes. Flip and brown on other side.
- Add the sauce to the skillet and bring it to a simmer. Let cook for 20-25 minutes until the meatballs are cooked through.
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