StewsMediumFree

Meatballs in Chipotle Sauce

Name: Meatballs in Chipotle Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 4 cloves Garlic; 500 ml Beef or chicken stock; 1 White onion; 2 tbsp Vegetable oil; 1 to taste Salt and pepper; 3 Chipotle chillies in adobo; 4 Tomato; 1 manojo pequeño Fresh coriander; 600 g Beef mince

65 min (25 prep + 40 cook) Medium 5 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 12 May 2026

Beef meatballs in a smoky chipotle chilli, tomato and stock sauce, a popular Mexican everyday stew.

About this recipe

Albóndigas en salsa de chipotle are one of the most comforting and popular weekday stews in Mexican cooking: beef mince balls seasoned with garlic, onion and spices, cooked in a thick, smoky sauce of chipotles in adobo, tomato and stock. The chipotle gives it a smoky, moderately spicy character that transforms a simple dish into something with great personality. Served with red rice, beans and corn tortillas, they are perfect to make in bulk and reheat.

History & Origin

Meatballs arrived in Mexico with the Spanish conquistadors in the 16th century, who inherited them from the Arab-Andalusian tradition (albóndiga comes from the Arabic al-bunduqa, hazelnut or small ball). The Spanish version already incorporated Moorish spices such as cumin and cinnamon. In Mexico, the dish was quickly reinterpreted with local chillies, especially chipotle - the dried, smoked chilli derived from the ripened jalapeño - which became one of the star condiments of 17th-century mestizo cuisine. The combination of the Spanish meatball-in-sauce technique with Mexican chipotle created one of the most representative everyday stews in central and southern Mexico, present in fondas, markets and home kitchens for more than four centuries.

Estimated cost

£10.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

28g

Protein

18g

Carbohydrates

20g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a bowl, mix the beef mince with half the finely chopped onion, 2 crushed garlic cloves, salt and pepper. Shape into golf-ball-sized meatballs (about 4 cm diameter). Refrigerate while you prepare the sauce.
💡 To prevent the meatballs falling apart, press them firmly when shaping; if the mixture is too wet, add a tablespoon of breadcrumbs.
2
Char the tomatoes directly on a griddle or under the grill until well blackened. Blend with the chipotles in adobo, remaining onion and remaining 2 garlic cloves. Strain if you prefer a smoother sauce.
💡 Charring the tomatoes is key to the deep flavour of the sauce; do not boil them, char them.
3
Heat the oil in a saucepan over medium-high heat. Fry the meatballs in batches for 2–3 minutes per side until browned. Remove and set aside. In the same oil, pour in the chipotle sauce and fry for 5 minutes, stirring constantly.
💡 Browning the meatballs before adding the sauce gives better flavour and texture.
4
Add the stock and return the meatballs to the pan. Cook over low heat for 25 minutes with the lid on, until the meatballs are cooked through and the sauce has thickened. Adjust salt. Serve with red rice and fresh coriander.
💡 If the sauce is too thick, add a little more stock; if too runny, simmer uncovered for 10 minutes.