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    You are in: Home / Recipes / Meatballs in Chipotle Sauce(Albondigas Enchipotladas) Recipe
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    Meatballs in Chipotle Sauce(Albondigas Enchipotladas)

    Meatballs in Chipotle Sauce(Albondigas Enchipotladas). Photo by Muffin Goddess

    1/1 Photo of Meatballs in Chipotle Sauce(Albondigas Enchipotladas)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Chef #928625's Note:

    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.

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    Serves: 6



    Units: US | Metric



    To Serve


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired.

    Ratings & Reviews:

    • on April 18, 2013


      These were a little spicier than my preference, but DH loved them. They smelled amazing while cooking, too. I used meatball mix for the ground beef, and I served these with Mexican white rice. I grated my onion, so I didn't have any trouble at all with my meatballs falling apart. Oh, and I misread the recipe, so I had chopped up all the garlic and added it to the meatballs (although I didn't see any mention in the instructions of where to put the rest of the garlic had I separated it correctly -- I'm assuming it goes in the sauce at some point). I know that DH will be requesting these again. Thanks for posting! Made for PAC Spring 2013

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Meatballs in Chipotle Sauce(Albondigas Enchipotladas)

    Serving Size: 1 (304 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 284.6
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 5.8 g
    Cholesterol 51.4 mg
    Sodium 304.3 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 1.3 g
    Sugars 2.1 g
    Protein 16.8 g

    The following items or measurements are not included:

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