Nothing says cold-weather comfort quite like albóndigas simmered in a smoky chipotle tomato sauce. The meatballs come together so quickly, bolstered by masa harina and rice (no egg!) and a blend of spices. The kick from the tomato sauce and the heartiness of the meatballs will warm you from the inside out. (If you like it hot, toss an extra chipotle.) Bonus: this dish freezes perfectly, so double it to make some for a friend in need or for your future self.
Miguel Guerrero
20 meatballs
1 lb ground beef (80% lean, 20% fat)
¼ cup white rice, rinsed and drained
3 tbsp masa harina
¼ white onion, minced
¼ cup fresh cilantro, minced
2 garlic cloves, minced
2 tsp garlic powder
2 tsp onion powder
1 tsp Mexican oregano, crushed
2 tsp ground black pepper
1 tsp ground cumin
½ tbsp salt
6 Roma tomatoes
¼ small white onion
3 garlic cloves, peeled
½ tbsp chicken bouillon
½ tsp Mexican oregano, crushed
1 chipotle pepper in adobo sauce, plus 1 tbsp adobo sauce (add more for more spice)
1 cup water
2 tbsp olive oil
Salt, to taste
Chopped cilantro
Sliced avocado
Corn tortillas
Mexican rice (optional)
In a large bowl, combine the ground beef, white rice, masa harina, onion, cilantro, garlic, garlic powder, onion powder, oregano, black pepper, cumin, and salt. Mix well and shape the mixture into meatballs. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and sear until golden brown on all sides, flipping occasionally.
While the meatballs are cooking, combine the tomatoes, onion, garlic, chipotle pepper, adobo sauce, chicken bouillon, oregano, and water in a blender. Blend until smooth or pulse for a chunkier consistency. Taste and adjust salt as needed.
Once the meatballs are browned, pour the chipotle tomato sauce into the skillet. Stir gently and simmer for about 15 minutes to let the flavors meld.
Garnish the meatballs with the chopped cilantro and avocado. Serve with Mexican rice and warm tortillas. ¡Provecho!
7 comments
Hi JB! We’ve got a Mexican rice recipe coming soon — keep an eye on our Instagram!
Hi Ruben! Yes, 1 tbsp salt is correct—it’s for the entire meatball mixture, not just the beef. Of course, feel free to adjust to your taste!
Is the correct salt amount for the meatballs 1 tbsp as listed in the recipe? It sounds like a lot. Just wondering if perhaps it’s an error and the correct salt amount should be 1 tsp instead? Thought I’d check before I start.
Thanks!
Greetings;
The albondigas sound marvelous, but what caught my eye in the photograph was its accompaniment — perfect “Spanish” rice. Can you provide a recipe for this? I have tried a few, and have had only mixed success. Is it a stove-top thing, or can a rice cooker be employed?
Thanks,
JB Reynolds
The sauce was delicious! I will make this again!
Hi Tammie! Great question—no need to cook the rice first! Just mix it into the meatball mixture. It will cook perfectly as the meatballs sear and simmer in the chipotle sauce.
Is the rice supposed to be cooked first or just rinsed raw rice?