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Albondigas (Spanish for meatballs) soup is a traditional Mexican dish best served when the temperatures begin to drop. Albonidags can be made with beef, pork, turkey, chicken, or shrimp and are served over a bed of rice. Hearty meatballs simmered in a rich chipotle tomato broth are pure comfort. Chipotle peppers add a hint of boldness to the tomato-based broth, which pairs wonderfully with any of Kendall-Jackson's Pinot Noir wines.
For more authentic Mexican recipe make sure to stop by Sweet Life, Buen Provecho!
Albondgas in Chipotle Sauce
Recipe Type:
Entree
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Servings:
4
Ingredients
- 1 pound ground beef
- 2 eggs
- 1 cup bread crumbs
- 2 garlic cloves, minced
- 1 small onion, finely minced
- 1 tablespoon dried oregano
- ½ tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup onion, finely minced
- 2 garlic cloves, minced
- 1 (28 oz) can tomato sauce
- ¼ cup canned chipotles in sauce, finely diced
- ½ teaspoon dried oregano
- Salt and black pepper
Instructions
- Preheat oven to 350 degrees F.
- Place ground meat, eggs, bread crumbs, garlic cloves, onion, oregano, salt and pepper, mix well.
- Form into 16 (1 inch) balls and place them on a baking sheet. Bake for 15 minutes.
- Heat oil in a large sauce over medium high heat; add onion and sauté until translucent.
- Add garlic and continue to sauté for 1 minute.
- Stir in tomato sauce, chipotles, and oregano and bring to a boil.
- Boil for 2 minutes, reduce heat, add meatballs and simmer for 5 minutes.
- Season with salt; serve warm.
