ALBONDIGAS (MEATBALLS) EN CHIPOTLE
Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.
Provided by MexicoKaren
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
- Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
- Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
- Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 12.6 g, Cholesterol 119.1 mg, Fat 22.1 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 7.1 g, Sodium 506.8 mg, Sugar 3.9 g
ALBONDIGAS IN CHIPOTLE TOMATO SAUCE
Provided by The Hearty Boys
Categories appetizer
Time 1h40m
Yield 40 to 50 meatballs
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Place ground pork into a large mixing bowl, making sure to break meat into smaller pieces. Add the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan. Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
- Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.
MEATBALLS IN CHIPOTLE SAUCE(ALBONDIGAS ENCHIPOTLADAS)
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.
Provided by strangelittlebeast
Categories Meatballs
Time 1h
Yield 1 pound, 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce.
- 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.
- 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.
- 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.
- Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired.
Nutrition Facts : Calories 284.7, Fat 21.1, SaturatedFat 5.9, Cholesterol 51.4, Sodium 304.4, Carbohydrate 6.6, Fiber 1.3, Sugar 2.1, Protein 16.9
ALBONDIGAS AL CHIPOTLE (MEATBALLS IN CHIPOTLE SAUCE)
DH and I have two favorite meatball recipes, this one and meatballs in a mexican-style soup. I like these in sandwiches; he likes them in tortillas. Sometimes I just make the sauce for pasta. This is also a good recipe to double and freeze.
Provided by KlynnPadilla
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450.
- Make meatballs:.
- Combine all meatball ingredients in a large bowl. Mix well with hands (or a wooden spoon if you must, but using your hands works better and is much more fun!) Form into medium-large balls (I usually get 15), and place in a 13x9 baking dish. Bake until browned, 15 minutes. Drain excess fat from dish.
- While meatballs are baking, make sauce:.
- Combine sauce ingredients in blender and process to a smooth puree.
- Pour sauce over browned meatballs and return to oven for another 20 minutes, or until the sauce is thickened. We like the sauce nice and thick, but if you prefer a thinner sauce, add a little chicken or beef broth to it.
Nutrition Facts : Calories 664.2, Fat 43.3, SaturatedFat 15.4, Cholesterol 254.5, Sodium 1983.7, Carbohydrate 21.3, Fiber 3.4, Sugar 7.4, Protein 46.3
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- Add the tomatoes with juices, chipotle peppers and adobo sauce, garlic, oregano, salt, and pepper to a blender. Taste and adjust the spice level if needed.
- Combine the ground beef, breadcrumbs, egg, onion, garlic, salt, and cumin. Roll into meatballs, about one rounded tablespoon each. Set aside.
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- In a large mixing bowl, add the slice of bread and milk. Break bread apart with fingers. Add the ground beef, egg, garlic, salt and pepper. Mix well together. Form 1 1/2 to 2 inch meatballs. You should have around 20 meatballs.
- Blend tomatoes and chipotle peppers in a chopper or blender until smooth but still a little chunky (unless, you like your sauce very smooth, then blend longer).
- Over medium heat, in a pot or large saucepan, add vegetable oil and cook onions until translucent. About 5 minutes. Add garlic and cook for another 1 to 2 minutes. Add tomato, chipotle sauce mixture. Add chicken broth and lower heat some. Simmer sauce for about 10 minutes. Add the cilantro, cumin, oregano, salt and pepper to taste. Stir. Add meatballs and cook for another 25 minutes. Enjoy!
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