Albóndigas in Chipotle Sauce (Edit recipe)

Albóndigas in Chipotle Sauce is a traditional Mexican meatball dish that's easy to make and so full of flavor. Delicious beef meatballs simmer in a chipotle and tomato sauce with tender potatoes for an amazing entree that's perfect for weeknight dinners.

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	534
Fat:	17 g
Carbohydrates:	30 g
Protein:	36 g
Cholesterol:	100 g
Sodium:	1071 mg
Fiber:	5 g
Sugars:	7 g
Calculated per serving.

by Everyday Latina

View original recipe

Serves: 4

Ingredients

Chipotle Tomato Sauce

3 whole Roma Tomato
0.125 pieces White Onion
1 pieces Celery
0.25 tsp Dijon Mustard
0.25 tsp Garlic Powder
8 oz Tomato Sauce
1 - 2 whole Chipotle Peppers in Adobo Sauce
1 cup Water
1 cup Chicken Broth
1.5 tsp Kosher Salt
1 tsp Black Pepper
1 Tbsp Arrowroot Flour, or tapioca flour
1 tsp Avocado Oil

Meatballs

1 lb US Wellness Meats Ground Beef (85% Lean)
0.25 tsp Garlic Powder
0.5 tsp Kosher Salt
0.25 tsp Black Pepper
2 whole Russet Potatoes, small to medium in size, diced into small cubes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the tomatoes and the piece of white onion to a small pot of boiling water.
Boil until soft then place the tomatoes and onion in a blender or food processor.
Add celery, Dijon mustard, ¼ teaspoon of garlic powder, tomato sauce, water, chicken broth,, salt, pepper , and 1-2 chipotle peppers in adobo sauce (depending on your spice preference).
Blend all the ingredients together until completely smooth.
Heat 1 teaspoon of avocado oil in a deep pan or pot over medium heat and carefully pour in the sauce.
While the sauce comes to a simmer, prepare the meatballs.
Place ground beef in a large mixing bowl and add garlic powder, salt and pepper.
With your hands, mix the ingredients into the meat until just combined and being careful not to overwork the meat.
Roll the meat into 1″ meatballs and place them in the sauce once it has come to a boil.
Lower the temperature of the sauce to a simmer and let the meatballs cook for 8 minutes.
Add the diced potatoes.
Cover and simmer for another 10-15 minutes until the meatballs are cooked through and the potatoes are fork tender.
The sauce should thicken as it simmers, but for a thicker sauce dissolve one tablespoon of arrowroot or tapioca flour in a tablespoon of cold water and add to the simmering sauce.
Serve.