Chipotle Meatballs (Albondigas en Salsa Chipotle)

Meatballs

• 1½ pounds ground beef (85% lean)
• 1 egg
• ⅓ cup plain breadcrumbs
• 3 tablespoons whole milk
• 1 clove garlic (minced)
• ½ small yellow onion (finely minced)
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon fine sea salt
• ½ teaspoon cumin (ground)
• ¼ teaspoon black pepper

Chipotle Tomato Sauce

• 1 tablespoon neutral cooking oil
• 4 ripe Roma tomatoes (roasted)

or 1 can diced tomatoes (14½ ounces, with juices)

• 1 cup beef broth
• 1–2 chipotle peppers (in adobo sauce)
• 1 teaspoon adobo sauce
• ¼ teaspoon cumin (ground)
• ½ teaspoon mexican oregano (dried)
• ½ teaspoon fine sea salt (to taste)

Garnish

• sour cream
• white onion (finely chopped)
• cilantro (chopped)

Instructions

1. Prepare the Meatball Mixture: Add the breadcrumbs and milk to a large mixing bowl. Stir to combine and let stand for 2 minutes, until the breadcrumbs have absorbed the milk. Add the ground beef, egg, garlic, onion, parsley, salt, cumin, and black pepper. Mix gently with your hands or a fork just until evenly combined.1½ pounds ground beef, 1 large egg, ⅓ cup breadcrumbs, 3 tbsp milk, 1 clove garlic, ½ onion, 2 tbsp parsley, 1 tsp salt, ½ tsp cumin, ¼ tsp pepper
2. Prepare the Tomatoes: If using fresh Roma tomatoes, roast them on a dry skillet or comal over medium-high heat, turning occasionally, until softened and blistered on all sides, about 8–10 minutes. Let cool slightly.4 Roma tomatoes
3. Blend the Sauce: Add the roasted tomatoes or canned tomatoes, chipotle peppers, adobo sauce, garlic, Mexican oregano, cumin, and salt to a blender. Blend until completely smooth.4 roasted Roma tomatoes or 1 can diced tomatoes, 2 chipotle peppers, 1 tsp adobo sauce, 2 cloves garlic, ½ tsp Mexican oregano, ¼ tsp cumin, ½ tsp salt
4. Fry the Sauce: Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Carefully pour in the blended sauce. Cook for 8–10 minutes, stirring occasionally, until it turns a deeper red, loses its raw tomato aroma, and begins to thicken.1 tbsp cooking oil, blended chipotle tomato sauce
5. Add the Broth: Stir in the beef broth and bring the sauce to a gentle simmer. Taste and adjust with additional salt if needed.1 cup beef broth, salt as needed
6. Form the Meatballs: Shape the meat mixture into approximately 18 meatballs about 1½ inches in diameter. Roll them gently without packing the meat too tightly.prepared meatball mixture
7. Cook the Meatballs: Carefully lower the raw meatballs into the simmering sauce. Cover, reduce the heat to low, and simmer gently for 15 minutes. Uncover and continue simmering for 8–10 minutes, until the meatballs reach an internal temperature of 160°F and the sauce is thick enough to coat the back of a spoon. Swirl the pot gently as needed rather than stirring aggressively.formed meatballs, chipotle tomato sauce
8. Adjust the Sauce: If the meatballs are fully cooked but the sauce is still thinner than desired, transfer the meatballs to a plate and simmer the sauce uncovered for another 3–5 minutes. Return the meatballs to the pot and spoon the sauce over the top.cooked meatballs, chipotle tomato sauce
9. Serve: Garnish with chopped cilantro and finely chopped white onion if desired. Serve hot with Mexican rice, beans, and warm tortillas.cilantro, white onion