Albóndigas with rice and chipotle sauce

Cuisine: Mexican
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Servings: 20 medium albondigas
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!


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  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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