Albóndigas con Salsa Chipotle (Mexican Meatballs in Smoky Sauce)

Albóndigas con Salsa Chipotle (Mexican Meatballs in Smoky Sauce) ingredients

• 1.5 lbs lean ground beef
• 0.5 cup cooked white rice
• 1 large egg
• 0.25 cup fresh mint or cilantro, chopped
• 2 cloves garlic, minced
• 0.25 cup onion, finely diced
• 0.75 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 1 cup yellow onion, chopped
• 3 cloves garlic, minced
• 14.5 oz can fire-roasted diced tomatoes
• 1-2 count chipotle peppers in adobo sauce
• 1 tbsp adobo sauce from chipotles
• 2 cups beef broth
• 0.5 tsp ground cumin
• 0.5 tsp salt
• to taste fresh cilantro, chopped
• to taste warm corn tortillas or rice

How to make Albóndigas con Salsa Chipotle (Mexican Meatballs in Smoky Sauce)

1. Prepare the meatballs: In a large bowl, gently combine the ground beef, cooked rice, egg, chopped mint/cilantro, minced garlic (from meatball section), diced onion (from meatball section), salt, and pepper. Mix until just combined, being careful not to overmix.
2. Form the mixture into small meatballs, about 1-1.5 inches in diameter. You should get about 20-24 meatballs.
3. Prepare the chipotle sauce: Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the chopped yellow onion (from sauce section) and cook until softened, about 5 minutes. Add minced garlic (from sauce section) and cook for another minute until fragrant.
4. Stir in the diced tomatoes, chipotle peppers (chopped), adobo sauce, beef broth, and ground cumin. Bring the sauce to a simmer, then carefully transfer it to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot.
5. Pour the blended sauce back into the Dutch oven. Bring it back to a gentle simmer. Carefully add the meatballs to the simmering sauce, ensuring they are submerged. If the sauce doesn't quite cover them, add a little more broth or water.
6. Cover and simmer on low heat for 30-40 minutes, or until the meatballs are cooked through and tender. Stir gently halfway through cooking to ensure even cooking.
7. Taste the sauce and adjust salt if needed. Serve hot with warm corn tortillas or rice, garnished with fresh cilantro.

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