Albondigas de Chipotle are savory and spicy. They make the very best tacos!
Obsessed with Albondigas
When I was young, albondigas were always my very favorite dish. You might notice that I have several albondiga recipes on my blog! Obviously, I am still a little obsessed!
Making these meatballs can be a little time consuming when rolling each portion of ground beef and rice into a ball. However, these spicy little meatballs are great for potlucks as they serve very easily. I also like taking them as a packed lunch because they are pre-portioned.
You will have to make another recipe from this blog to complete the recipe for Albondigas de Chipotle. If you don’t have time to make Chipotle Ketchup there is a quicker method. Simply use 2 cups (480ml) of store-bought salsa instead of the homemade Chipotle Ketchup. Of course, you will need a spicy salsa! You can experiment with different brands to get the flavor that you like.
Usually I serve Albondigas de Chipotle as a filling for tacos. Similar to a meatball sandwich, tacos de albondigas are very homestyle. Make sure you have plenty of sliced avocado and queso fresco for toppings.
The Tricky Part
The one tricky aspect of making Albondigas de Chipotle is ensuring that the rice inside the meatball is completely cooked. Usually 30 minutes of cooking time is perfect for cooking the rice. However, if you think you’re the rice inside the albondiga needs a little more cooking time, simply add more beef broth or water to your pan and simmer for 5-10 minutes more.
Albondigas de Chipotle freeze wonderfully well. By the way, this is rather a large recipe because the leftovers are simply delectable. As usual, this dish is much better when made a day before serving. The extra helpings are great to share with the whole family!Print
Albondigas de Chipotle are the best meatballs
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
2 lb. ground beef (1kg)
2 egg, lightly beaten
½ cup milk (120ml)
¼ cup uncooked rice (46g)
Salt and pepper to taste
⅓ cup olive or vegetable oil (80ml)
2 cup beef stock (480ml)
1 recipe Chipotle Ketchup
Place the ground beef, eggs, milk, uncooked rice in a large mixing bowl and mix to combine well with salt and pepper. Divide the mixture into 32 equal portions, rolling each portion into a ball.
Heat the olive oil in a large covered Dutch oven. Add the albondigas and brown over medium heat for about 7 minutes. Turn the albondigas over, and brown for another 7 minutes. (Turn the albondigas only once so they do not break apart.)
Add the beef stock, cover and allow to simmer over low heat for about 25-30 minutes. Test one of the albondigas to make sure the rice is cooked and tender. If not, simmer for 5 more minutes.
Add the chipotle ketchup to the albondigas, stir gently and cover for another 5 minutes until heated through.