Jkawe

Beef

Albondigas en Chipotle

These delicious Mexican meatballs, or Albondigas en Chipotle, have a wonderful surprise - they are filled with boiled eggs.

  • Prep10 min
  • Cook45 min
  • Total55 min
  • Makes4 servings
  • Calories462
Albondigas en Chipotle

Method

  1. 1

    Place the tomatoes, garlic and the sliced onion in a pot. Cover with water and boil. Once the water has begun to boil, cook for 5 minutes. Spoon the vegetables into a blender with 1/4 of the cooking liquid, and the chipotle chilis in adobo sauce. Blend until smooth.

  2. 2

    Pour into a large pan and simmer the sauce over medium low heat. Stir occassionaly. Cook the sauce for 15 to 20 minutes before adding the meatballs to the sauce.

  3. 3

    Blend the mint with a tablespoon of water until smooth.

  4. 4

    In a mixing bowl combine the hamburger, rice, mint/water mixture, salt and pepper, cumin and paprika and two raw eggs.

  5. 5

    Place the boiled eggs in a bowl and chop them up.

  6. 6

    Get a tablespoon of the meat and form a ball. Make an indentation in the center and fill with some chopped boiled eggs. Close the meatball over the eggs.

  7. 7

    Place the meatballs into the simmering sauce and simmer for 25 minutes or until the meatballs are cooked through. Taste and adjust the seasoning and salt and pepper. Serve over rice or with refried beans and tortillas.

Notes

Store in an airtight container in the refrigerator for up to 5 days. To freeze these meatballs let them cool completely and then you can freeze them in an airtight container or a ziplock bag for up to 3 months. If you like an extra smoky or spicy flavor add more chipotle peppers or you can add chopped jalapeños or hot sauce. You can also add a sliver of serrano or jalapeño pepper to the center of each meatball when you add the egg for extra heat. If you like cheese try adding a small cube of cheese, like cheddar or pepper jack, to the enter of the meatball with the egg. If you like your meatballs to have a harder crust on the outside of them you can sear them in a skillet with vegetable or olive oil first. This helps to create the crispy outside and then you can simmer them in the sauce to cook them through. Another option if you don’t like the softer meatballs is to bake your meatballs before adding them to the sauce. I suggest baking them at 350 degrees for about 25 minutes. Then you can ladle the sauce into a bowl and add in the meatballs to each persons bowl. Instead of the rice you could use regular bread crumbs to help hold the meatballs together.

Per serving

  • Carbs18 g
  • Protein30 g
  • Fat29 g
  • Fiber3 g

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Beef

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