Albóndigas with rice and chipotle sauce

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Prep Time: Minutes
Cook Time: Minutes
Yields: medium albondigas
Difficulty:

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onions chopped
  • 4 cloves garlic minced
  • 2 cups broths
  • 2 cups tomato broth
  • ½ cup canned chipotles (less or more to taste)
  • 1/2 cup fresh cilantro chopped
  • 1 pound lean ground beef
  • ½ cup yellow cornmeal
  • 1/4 cup whole milk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ground black pepper
  • 1/2 teaspoon ground cumin
  • 2 cups long-grain white rice cooked
Difficulty:
Everyone's got a go-to recipe for albóndigas.. here's one of my favorites!

Albóndigas means “meatballs” in Spanish, and it is in practically every abuela’s recipe book. This is my abuelita's recipe, always served with a side of arroz blanco and fresh tortillas. Yum!

What makes the flavor of these albóndigas so distinctive is the chopped cilantro mixed into the meat and the spice-infused sauce. I don't think I even know a Mexican who doesn't love chile. Even though they are part of the recipe, feel free to have a side of chiles if you want some added heat!

You can also make a large batch of these meatballs and freeze them for an easy weeknight meal.

Buen provecho!

Directions

  1. Heat oil in a large, heavy pot over medium-high heat. Add ½ cup onions, 2 garlic cloves and sauté for 3 minutes. Add tomato and beef broths and chipotle. Bring to a boil. Cover and simmer for 10 minutes.
  2. Meanwhile, combine ground beef, cornmeal, whole milk, egg, salt, pepper, cumin, rice, the remaining onions, garlic cloves and cilantro in a medium bowl.
  3. Mix well. Shape the meat into golf-ball sized balls. Add to the boiling broth and bring to a boil, stirring occasionally.
  4. Reduce heat, cover and simmer until the meatballs are tender, stirring occasionally, about 20 minutes.

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Rating: 5
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Did you know?

One fresh medium sized green chile has as much Vitamin C as six oranges.

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