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Egg-Stuffed Mexican Meatballs with Salsa Roja

4 Servings

50 minutes

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Like the ones we were taught to make in Mexico, these meatballs, or albóndigas, hide a sliver of hard-cooked egg at the center. For best flavor and texture, we use a combination of ground beef and pork. The tomato-onion-garlic puree that becomes the salsa roja doubles as a seasoning for the meat mixture. As you shape the meatballs, if you find the mixture is to be too tacky for easy handling, moisten your hands with water. These meatballs typically are garnished with crumbled chicharrones (fried pork rinds); we’ve made them optional but they are delicious served this way. Serve with rice and/or warm tortillas.




Don’t allow sauce to come to a full boil when cooking the meatballs, or they will end up dry and tough. Gentle simmering will keep their texture tender and light.

50 minutes


  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    pound plum tomatoes, whole


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Paloma C.
October 17, 2022
I tweeked the recipe a bit, not a fan of eggs so I substitued the center egg with mozzarela pearls. They are now a family favorite!
Noreen S.

So incredibly good! This was the best albóndigas recipe I've found. The sauce was sweet with just a little heat. Perfect served on basmati rice.

Kathy Y.

What roll does the egg provide in this meatball? I'm not an egg lover so I'm having a hard time imagining the uniqueness it offers.

Debi H.

This was excellent, I served this over rice with corn esquitas. The sauce is outstanding. It has a hint of heat and chipotle I would double or l.5x the sauce so you can have extra sauce to bathe the meatballs and rice in it. Plus, I think the sauce work great for an enchilada sauce.

Natalia S.

Yum!!! These were delicious!!! Wow!!!! A couple of mine blew up a little but still amazing flavor. I only used 1 chipotle Chile in adobo (and it did not turn out spicy!!!) I am happy I didn’t use 2 of them! Yum!!! Served with chicharrones!!!

Chandra J.

Has anyone tried freezing and reheating? How did the albondigas hold up?