When I say a dish reminds me of my mami, this is definitely towards the top of the list. There are so many Mexican dishes that I could list that remind me of family, remind me of my childhood, and remind me of my culture. These Albondigas in Chipotle Sauce that I grew up eating hit the spot every dang time! Meatballs, or Albondigas, are a great and easy way to spruce up your weekly dinner routine. The chipotle sauce is spicy, smokey, and full of flavor. These are not your traditional meatballs and are a must for your dinner rotation. Serve with rice, beans, cauli rice, more veggies. Endless possibilities!
Let’s talk about the chipotle in this recipe. You can use chipotle in adobo sauce, chipotle powder, or dried chipotles. I originally made this recipe Whole30 compatible to share on the Whole30 Recipes page. With that said, using chipotle in adobo sauce is not Whole30 because they typically have added ingredients that are not compatible. However, chipotles in adobo sauce are readily available in most, if not all, grocery stores. This is what you’re looking for if that is the route you choose. Keep in mind there are various brands out there. If you decide to use chipotle powder, this is also very much readily available in grocery stores. Dried chipotle peppers may be a little more difficult to find but Mexican markets should carry them. If your grocery store has a Mexican food section, check there. This is what the dried chipotles look like.
This is truly comfort and flavor bomb in a bowl! Traditionally it is served with some Mexican rice, you can find my recipe here. However, you can definitely serve with pinto beans or extra vegetables. This dish reheats well making it perfect to make a big batch of for the week to have on hand. The flavors have more time to meld together and become even more delicious if that’s even imaginable! Provecho!
Albondigas in Chipotle Sauce
- 1 lb ground beef
- ¼ onion chopped
- 2 garlic cloves minced
- ½ tsp salt
- olive oil
- 2 carrots chopped
- 2 small potatoes chopped
- 4 Roma tomatoes
- ½ onion
- 2 garlic cloves
- ½-1 tsp chipotle powder *or dried chipotle pepper, see note
- 1½-2 cups water
- ½ tsp salt add to taste
- In medium saucepan add tomatoes, garlic, and onion. If using dried chipotle pepper, add in now. Place over medium high heat and bring to a boil.
- Add everything to a blender including salt. If you are using chipotle powder instead of dried pepper, add to blender now.
- Blend until smooth. Add more salt to taste if needed.
- While the vegetables are cooking for the chipotle sauce, make the albondigas. To a large bowl add ground beef, onion, garlic, and salt. Mix with your hands just until everything is combined.
- Use a medium cookie scoop or tablespoon to scoop out about 2 tablespoons of beef mixture. Form into balls that are about 1½ inch in diameter.
- In a large dutch oven or large sauce pan add olive oil and place over medium heat. Once oil is hot, add meatballs. Cook for 2-3 minutes just until browned and flip to brown other side for another 2-3 minutes.
- Add chipotle sauce to meatballs along with carrots and potatoes. Cover and simmer.