Meatballs in Chipotle Sauce (Albóndigas en salsa de chipotle)
Forget Swedish meatballs! These spicy, smoky meatballs are always a favorite when I cater a party. I served them at the Donaldson Adoption Institute benefit and several people asked for the recipe. Here it is!Chipotle chiles are one of my favorite flavors in Mexican cooking and the tomato-chipotle sauce in this dish is versatile and almost addictive. I use it to make Tortas ahogadas , the open face roasted pork sandwiches from the state of Jalisco like they made at the cafeteria at the ITESO, the university I attended in Guadalajara. The sauce is also delicious on pasta, omelets, or to poach eggs in, but I used it to make the delicious Albóndigas en chipotle as an appetizer for my New Year’s dinner last night. It’s a snap.
Ingredients
- ¼ cup masa harina
- ¼ cup warm water
- 1 pound lean ground beef or ½ pound each lean ground pork and beef
- ¾ teaspoon salt divided, or to taste
- Freshly ground black pepper
- 2 cloves garlic minced
- 1 recipe
Tomato Sauce with Chipotle Chiles (Salsa de tomate con chile chipotle)
Instructions
- In a large bowl, combine masa harina with the warm water. Add the ground meat, ½ teaspoon salt (optional), a generous grinding of black pepper, and the garlic. Mix these ingredients with your hands and shape into tiny balls, between the size of a large marble and a small walnut. (Mixture makes 40-45 small meatballs.) Set aside.
- Bring the sauce to a soft boil and add the meatballs a few at a time and cook about 15 minutes or until they float to the top of the sauce. You can hold the dish for several hours or overnight.
Nutrition
Calories: 73kcalCarbohydrates: 2gProtein: 10gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 205mgPotassium: 167mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 9mgIron: 1mg
