Albondigas Con Chipotle (Meatballs In Chipotle Sauce)
June 05, 2013
Categories: Fresh Tomatoes, Comfort Food, Dinner, Lunch, Main Dish, Beef, Ground Beef, Vegetables, Mexican, Spanish, Budget-Friendly, Cooking For A Crowd, Quick Meals, Cinco de Mayo, Entertaining, Game/Sports Day, Ladies Luncheon, Potluck, Regional Holiday, Sunday Dinner, Weeknight Meals, Blender, Refrigerator, Skillet, Stove Top, Non-Dairy, Make it from scratch, Hot Peppers, Spicy more
"(Meatballs in Chipotle Sauce) Albóndigas, Spanish for meatballs, is a popular Mexican dish. In this recipe, the sauce gets its spicy, roasted flavor from chipotle peppers (smoked jalapeños packed in adobo sauce), which add a smoky flavor and a broad, lingering heat. Serve over white rice, or with rice and beans for an entrée, or as individiual hors d'oeuvres."
- Serving Size: 1 (268.8 g)
- Calories 327.6
- Total Fat - 20.1 g
- Saturated Fat - 5.9 g
- Cholesterol - 182.8 mg
- Sodium - 147.6 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 2.2 g
- Sugars - 4.4 g
- Protein - 26 g
- Calcium - 56.9 mg
- Iron - 4.5 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.2 mg
To roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots, about 3 minutes on each side.
When cool enough to handle, remove skins. Reserve.
Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoons cumin, salt, and pepper.
Cover mixture, and let chill in refrigerator.
In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin, and oregano.
Heat the oil in a heavy skillet.
Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil.
Meanwhile, make uniform medium-sized meatballs from meat mixture.
Add meatballs to simmering sauce and cook about 25 minutes.
Serve as an entrée over rice, or alone as an hors d'oeuvre.
Tips & Variations
No special items needed.