Meatballs in 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.

1. 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. 2

   With damp hands, shape the mixture into balls roughly 4 cm across. You should get about 20 meatballs.

   
3. 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. 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. 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. 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. 7

   Cover and cook over medium-low heat for 30 minutes. The meatballs are ready when firm and the sauce has thickened.

   
8. 8

   Adjust the salt and pepper to taste. Serve with white rice and warm tortillas.