Join! 12 weeks for $1

Milk Street Bowtie Egg-Stuffed Mexican Meatballs with Salsa Roja

Egg-Stuffed Mexican Meatballs with Salsa Roja

4 Servings

50 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

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.

4

Servings

Tip

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
½ medium white onion, halved
2 medium garlic cloves, peeled
1-2 chipotle chilies in adobo sauce, plus the sauce clinging to them
1½ teaspoons chili powder
1 teaspoon dried mexican oregano
Kosher salt and ground black pepper
⅓ cup (¾ ounce) panko breadcrumbs
1 large egg yolk
12 ounces 85 percent lean ground beef
12 ounces ground pork
3 hard-cooked large eggs, peeled, each cut into 4 wedges
Fresh cilantro, to serve
Chicharrón, crumbled, to serve (optional)
Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    pound plum tomatoes, whole

  • ½

    medium white onion, halved

  • 2

    medium garlic cloves, peeled

  • 1-2

    chipotle chilies in adobo sauce, plus the sauce clinging to them

  • teaspoons chili powder

  • 1

    teaspoon dried mexican oregano

  • Kosher salt and ground black pepper

  • cup (¾ ounce) panko breadcrumbs

  • 1

    large egg yolk

  • 12

    ounces 85 percent lean ground beef

  • 12

    ounces ground pork

  • 3

    hard-cooked large eggs, peeled, each cut into 4 wedges

  • Fresh cilantro, to serve

  • Chicharrón, crumbled, to serve (optional)

Directions

Egg-Stuffed Mexican Meatballs with Salsa Roja

More
Reviews
Paloma C.
October 17, 2022
Delicious
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?