Albóndigas (Meatballs) en Chipotle

asian european filipino korean mediterranean middle eastern region turkish side bread spicy bitter savory hard fast

Prep

31 min

Cook

44 min

Total

75 min

Ingredients (16)

5 tomatoes, chopped g

1 small onion g

1 clove garlic g

1 tablespoon adobo sauce from chipotle peppers g

3 tablespoons vegetable oil g

3 cups chicken stock g

4 fresh tomatillos, husks removed g

2 large eggs g

1 small onion g

2 chipotle peppers in adobo sauce g

2 cloves garlic g

1 tablespoon chicken bouillon granules g

5 sprigs fresh cilantro, chopped g

1 pound ground beef g

1 pound ground pork g

1 cup cooked rice g

Nutrition

kcal

fat

carbs

protein

Instructions

Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.

Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.

Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.

Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).