StewsMedium

Meatballs in Chipotle Sauce

Name: Meatballs in Chipotle Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 300 g Beef mince; 200 g Pork mince; 0.25 cup Uncooked rice; 1 Egg; 4 ramitas Fresh mint; 6 Tomato; 4 Chipotle chilli in adobo; 2 tbsp Chipotle adobo sauce; 0.5 White onion; 2 Garlic clove; 2 cups Chicken stock; 2 tbsp Vegetable oil; 1 to taste Salt; 1 to taste Black pepper

70 min (30 prep + 40 cook) Medium 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Beef and pork meatballs in a smoky chipotle sauce.

About this recipe

Albóndigas en chipotle is a comforting Mexican stew. Tender meatballs made from beef and pork mince mixed with rice, egg and fresh mint are simmered in a smoky chipotle and tomato sauce. This home-style dish has a wonderful depth of flavour and is especially satisfying on cold days.

History & Origin

Albondigas arrived in Mexico with the Spanish conquest, inherited from the Arab-Andalusian tradition (their name comes from the Arabic 'al-bunduqa', meaning 'the little ball'). However, in Mexico they were profoundly transformed by incorporating local ingredients such as chipotle, spearmint and raw rice inside the meat mixture — a mestizo touch that distinguishes them from their European cousins. The version in chipotle salsa is especially popular in central Mexico, where the smokiness of the ripened jalapeño chilli contributes an unparalleled depth of flavour. They are served in plentiful broth with white rice and tortillas, making them a comforting dish particularly beloved on rainy days. It is a family tradition that every Mexican grandmother jealously guards her secret albondigas recipe, considering it non-transferable family heritage.

Estimated cost

£7.26

Total cost

£1.21

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

555

Calories

25g

Protein

43g

Carbohydrates

25g

Fat

Fibre

743mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a large bowl, mix both minces with the uncooked rice, egg, finely chopped mint leaves, salt and pepper. Combine thoroughly until the mixture holds together.
💡 The raw rice absorbs juices during cooking and makes the meatballs wonderfully light and fluffy.
2
With damp hands, shape the mixture into balls roughly 4 cm across. You should get about 20 meatballs.
3
Dry-roast the tomatoes on a comal over medium heat for 8–10 minutes until softened and charred. Blend them with the chipotle chillies and adobo sauce until smooth.
💡 Do not overcook the tomatillos or the salsa will be too watery.
4
Heat the oil in a wide saucepan over medium-high heat. Pour in the sauce and fry for 5 minutes, stirring constantly, until it darkens and thickens.
5
Add the chicken stock to the sauce and bring to the boil. Reduce the heat to medium.
💡 For a chunkier texture, pulse the blender instead of blending continuously.
6
Carefully lower the meatballs one by one into the simmering sauce. Do not stir for the first 10 minutes so they hold their shape.
💡 It is important not to move the meatballs at first or they may fall apart.
7
Cover and cook over medium-low heat for 30 minutes. The meatballs are ready when firm and the sauce has thickened.
8
Adjust the salt and pepper to taste. Serve with white rice and warm tortillas.