Delicious Albóndigas in Chipotle Tomato Sauce
Big, bold flavor with very little fuss, these albóndigas (Mexican meatballs) cook in one skillet and are ready in 35 minutes—perfect for an easy weeknight dinner.
Introduction to Albóndigas
Albóndigas are tender Mexican meatballs brimming with flavor. In this recipe, they’re simmered in a flavorful smoky chipotle-tomato sauce, swiftly blended from a recipe by Rick Bayless. These meatballs contain rice, lending them a light, fork-tender texture akin to breadcrumbs in Italian meatballs. Served over rice, they soak up the delicious sauce, making dinner feel special yet effortless. Additionally, smaller meatballs can be served as appetizers at any gathering, adding a festive touch.
What You’ll Need to Make Albóndigas
| Ingredient | Description |
|---|---|
| Meatloaf mix | A blend of beef, pork, and sometimes veal for great flavor and tenderness. Alternatives include half beef and half pork, or all of one type. |
| Cooked white rice | Mixed into the meatballs to help keep them tender (a classic technique in Mexican albóndigas). |
| Fresh mint | Traditional in many Mexican meatball recipes; cilantro can be substituted. |
| Garlic | Adds flavor to both the meatballs and sauce. |
| Egg | Helps bind the meatballs together. |
| Canned diced tomatoes | Fire-roasted tomatoes add depth and smoky flavor. |
| Chipotle peppers in adobo | Adds smoky heat; both a pepper and some adobo sauce will be used. |
| Dried oregano & cumin | Provide warm spices complementing the meatballs and sauce. |
| Chicken broth | Thins the sauce and adds savory depth. |
Step-By-Step Instructions
Step 1: Mix and Form the Meatballs
In a large bowl, beat the egg with the mint, garlic, oregano, cumin, and salt. Add the meatloaf mix and cooked rice, mashing until combined. Roll into twelve 1½-inch balls, wetting hands as needed to prevent sticking.
Pro Tip: Avoid overworking the meat to keep the meatballs light and tender.
Step 2: Brown the Meatballs
In a nonstick skillet, heat oil over medium-high heat. Add the meatballs in a single layer, cooking until browned all over (6 to 8 minutes).
Pro Tip: Avoid moving them too soon to allow a nice crust to form.
Step 3: Make the Sauce
While the meatballs brown, blend the tomatoes, chipotle pepper, sauce, oregano, garlic, broth, and sugar until coarsely pureed.
Step 4: Simmer
Pour the sauce over the meatballs, covering them evenly. Reduce heat to medium-low and cook for 10 minutes until the meatballs are cooked through.
Step 5: Serve or Store
Serve the meatballs over rice, or refrigerate the finished dish for up to 3 days. They can also be frozen together for up to 3 months.
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