The Best Spicy Albondigas Recipe

Introduction

These spicy albondigas are flavorful Mexican meatballs simmered in a rich, smoky tomato and chipotle sauce. Combining fresh tomatillos, mint, and a hint of smoky heat, this dish offers a comforting and vibrant meal perfect for any occasion.

Ingredients

• 2 lb ground beef
• 4 medium fresh tomatillos
• 2 tablespoons mint leaves, chopped
• 1/3 cup chipotle peppers in adobo sauce
• 1/2 cup uncooked white rice
• 4 hard boiled eggs
• 56 oz (two 28 oz cans) whole tomatoes
• 1/2 cup water (more as needed to taste)
• Salt to taste

Instructions

1. Step 1: In a blender, combine the tomatillos and chopped mint leaves until smooth. Transfer to a large mixing bowl and thoroughly mix with the ground beef and uncooked white rice.
2. Step 2: Halve the hard-boiled eggs. Shape the ground beef mixture into 3-inch round meatballs, placing a halved egg in the center of each if desired. Set the meatballs aside.
3. Step 3: Blend one can of whole tomatoes, including the juice, until smooth, then pour into a large pot over medium heat. Blend the second can of whole tomatoes with the chipotle peppers in adobo sauce, then add it to the pot along with one cup of water. Season with salt to taste.
4. Step 4: When the sauce reaches a boil, gently place the albondigas into the pot, being careful to keep them intact. Reduce the heat to a simmer, cover, and cook for 45 minutes to 1 hour. Stir occasionally to prevent sticking.
5. Step 5: Remove the pot from heat and let the albondigas rest for 10 minutes to allow the flavors to meld together.
6. Step 6: Serve the albondigas hot and enjoy. For a milder version, you can reduce or omit the chipotle peppers and substitute with ¼ cup tomato paste instead.

Tips & Variations

• If you prefer a milder sauce, reduce the chipotle peppers or replace them with tomato paste as suggested in the recipe.
• Adding fresh cilantro can brighten the flavor when serving.
• Use medium-grain rice for a softer texture inside the meatballs.
• Carefully handle the meatballs when adding to the sauce to prevent them from breaking apart.

Storage

Store leftover albondigas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve the texture of the meatballs. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for albondigas?

Yes, ground pork, turkey, or a combination of meats can be used depending on your preference. Adjust cooking times accordingly to ensure the meatballs are cooked through.

Do I need to pre-cook the rice before adding it to the meat mixture?

No, the rice cooks inside the meatballs during the simmering process, absorbing the flavors of the sauce and remaining tender.

The Best Spicy Albondigas Recipe

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★★★★★

4.6 from 124 reviews

A flavorful and hearty recipe for Spicy Albondigas, featuring tender ground beef meatballs with a fresh tomatillo and mint blend, simmered in a smoky chipotle tomato sauce. Perfect for warming meals with a spicy kick and traditional Mexican flavors.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meatballs

• 2 lb ground beef
• 4 medium fresh tomatillos
• 2 tablespoons mint leaves, chopped
• 1/2 cup uncooked white rice
• 4 hard boiled eggs

Sauce

• 56 oz (2 cans of 28 oz) whole tomatoes
• 1/3 cup chipotle peppers in adobo sauce
• 1/2 cup water (plus additional as needed)
• Salt to taste

Instructions

1. Prepare tomatillo and mint blend: In a blender, combine the tomatillos and fresh mint leaves until smooth, creating a fresh, tangy base for the meatballs.
2. Mix meatball ingredients: In a large mixing bowl, thoroughly mix the ground beef, the tomatillo and mint blend, and the uncooked white rice until well combined.
3. Shape meatballs with eggs: Halve the hard-boiled eggs. Shape the ground beef mixture into 3-inch round meatballs, enclosing half of a hard-boiled egg inside each meatball. Set aside.
4. Prepare tomato-chipotle sauce: Blend one can of whole tomatoes until smooth and pour into a large pot over medium heat. Blend the second can of whole tomatoes together with the chipotle peppers in adobo sauce, then add the mixture to the pot along with one cup of water. Season with salt to taste and stir well.
5. Simmer meatballs: When the sauce reaches a boil, gently add the meatballs to the pot, ensuring they remain intact. Reduce heat to a simmer, cover, and cook for 45 minutes to 1 hour, stirring occasionally to prevent sticking and to allow the flavors to meld.
6. Rest the dish: Remove the pot from heat and let the albondigas rest for 10 minutes to deepen the flavors and thicken the sauce slightly.
7. Serve: Serve hot and enjoy! For a milder flavor, consider reducing or omitting the chipotle peppers and substitute with ¼ cup of tomato paste instead.

Notes

• Ensure the meatballs are formed gently to avoid breaking apart during cooking.
• You can adjust the level of spiciness by controlling the amount of chipotle peppers used.
• If the sauce is too thick, add a little more water to reach desired consistency.
• Serve with warm tortillas, rice, or crusty bread to complement the dish.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: Spicy Albondigas, Mexican meatballs, chipotle sauce, tomatillo, ground beef, traditional Mexican recipe