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Meatballs in Chipotle Sauce (Albondigas Enchipotladas)

Meatballs in Chipotle Sauce (Albondigas Enchipotladas)

By Courtney HillOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

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.

Tip

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

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    medium white onion, finely chopped

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, minced

  • 1½

    teaspoons dried oregano

  • 1½

    teaspoons ground cumin

  • ⅓

    cup panko breadcrumbs

  • 1

    pound 90 percent lean ground beef

  • ¾

    cup chopped fresh cilantro, divided

  • 14½

    ounce can diced fire-roasted tomatoes

  • 1-2

    chipotle chilies in adobo and the sauce clinging to them, chopped

  • Crumbled queso fresco, to serve (optional)

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, 1 teaspoon salt and ¼ teaspoon pepper, then cook, stirring occasionally, until browned, about 5 minutes.

Add the garlic, oregano and cumin, then cook, stirring, until fragrant, about 30 seconds.

Remove from the heat, then transfer ½ cup of the mixture to a large bowl; set aside the skillet with the remaining mixture. Line a rimmed baking sheet with kitchen parchment.

Step 2

Into the bowl with the onion mixture, stir in the panko and ½ cup water. Let stand until the panko softens, about 5 minutes.

Using a silicone spatula or your hands, mash the mixture to a paste, then add the beef, ½ cup of cilantro and 1 teaspoon each salt and pepper. Mix well, then divide into sixteen 2-tablespoon portions, rolling each into a ball and placing on the prepared baking sheet.

Cover and refrigerate for 15 to 30 minutes. Meanwhile, heat the oven to 450°F with a rack in the middle position.

Step 3

Uncover the meatballs and roast until browned and the centers reach 160°F, 12 to 16 minutes, stirring once about halfway through. Remove from the oven and set aside.

Step 4

To the skillet with the remaining onion mixture, stir in the tomatoes and ½ cup water.

Bring to a simmer over medium-high, then add the chipotle chilies and cook, stirring occasionally, until a spatula drawn through the sauce leaves a trail, about 3 minutes.

Taste and season with salt and pepper. Add the meatballs and stir gently to coat with the sauce, then stir in the remaining ¼ cup cilantro and sprinkle with queso fresco (if using).