Meatballs cooked in chipotle sauce are a family-favorite dish in Mexican homes and inexpensive neighborhood restaurants. The chipotle peppers in adobo add mild heat and smoky flavor to the sauce – you’ll want to serve with lots of rice to enjoy every drop.
15m
PREP TIME
45m
COOK TIME
289
CALORIES
14
INGREDIENTS
Servings: 6
Ingredients
- Albondigas (Meatballs)
- 1 slice white bread, torn into pieces
- 1/4 cup milk
- 1 1/2 pounds ground beef
- 1 large egg, lightly beaten
- 2 medium garlic cloves, finely chopped
- 1 teaspoon salt
- Chipotle Sauce
- 1 1/2 pounds plum tomatoes, cored
- 1/2 cup chopped white onion
- 3 medium garlic cloves
- 2 chipotle peppers in adobo sauce
- 2 teaspoons whole oregano
- 1/2 teaspoon salt
-
1/4
teaspoon
El Guapo® Ground Black Pepper (Pimienta Negra Molida)
![substitution]( "substitution")
Substitutions available
/ McCormick® Pure Ground Black Pepper
- 1 tablespoon oil
INSTRUCTIONS
- 1 For the Albondigas, soak bread in milk in large bowl, until milk is absorbed. Add remaining ingredients; mix until well blended. Shape into 2-inch balls. Set aside.
- 2 For the Chipotle Sauce, place tomatoes, onions, garlic, chipotle peppers, oregano, salt and pepper in blender container. Cover. Blend until smooth.
- 3 Heat oil in a large deep skillet on medium heat until shimmering. Carefully stir in Chipotle Sauce mixture. Add meatballs, arranging in single layer. Cover. Cook 30 minutes until meatballs are cooked through (internal temperature of 165°F), stirring frequently. Remove cover; cook 10 minutes longer or until sauce has thickened. Serve with cooked white rice and garnish with chopped cilantro, if desired.
