Albóndigas with rice and chipotle sauce
- 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
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.