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Meatballs in Chipotle Sauce (Albondigas Enchipotladas)

4 Servings

50 minutes 15 minutes active

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These Mexican meatballs are served in a tomato sauce laced with spicy, smoky chipotle chilies. Canned fire-roasted tomatoes are an easy way to give the sauce flavor that accentuates the smokiness of the chipotles. Instead of browning the meatballs on the stovetop, we roast them in the oven, minimizing splatter and freeing up the skillet for the sauce. Crumbled queso fresco offers a nice color and flavor contrast. Serve with crusty bread, Mexican rice or warmed tortillas.

4

Servings

Tip

Don't cook the meatballs without first refrigerating them for 15 to 30 minutes. Chilling helps them hold their shape as they cook.

50 minutes

15 minutes active

Ingredients

  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    medium white onion, finely chopped

Directions

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Reviews
Melissa G.
August 21, 2022
Meatball heaven
These meatballs are amazing .
Diana L.

This was a good dish but great. I have another recipe that is similar that is much better. Its a recipe for making something quick and be done with it. I put just a tiny piece of Chipotle and it was HOT. If I did put 1 or 2, I would not be able to eat it. So if you do not like spicy food or cant stand it, do not put chilies in the dish.

William W.

After 30 different recipes from this wonderful cookbook, this is the first one that had a "BURN" issue. I have a 6-qt DUO v1, which actually doesn't say BURN, but instead just starts counting down the pressure cooking timer even if it hasn't come up to pressure. If I had let it go, the meatballs would have been undercooked. When I looked at the ingredients and instructions, I was a little surprised because I thought there was no way this would come up to pressure because of the tomatoes. Unfortunately my instinct was right. So, beware.

William W.

And I just realized this is not the same recipe as the turkey meatball recipe in Fast and Slow.

Siri N.

This was good! I used only one chipotle and served over Mexican rice, which was a lot of work in itself. The meatballs were a bit overdone after 16 minutes, next time I will check earlier. But flavorful and a nice change from Italian meatballs.

Linda M.

Both my husband and I enjoyed these easy meatballs. I made a couple of minor changes: my husband doesn't like cilantro so I didn't use any, I added about 2 tsp of lime juice to the sauce, I used less than one chipotle with adobo sauce (we are heat wimps) and I didn't have the queso fresco. We had the left over meatballs and sauce on buns - also delicious. We will have this again!! Thank you for the great and easy recipe.