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Chipotle Albóndigas (Meatballs) in Spicy Tomato Broth

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
8 servings
Lunch Dinner Mexican
Chipotle Albóndigas (Meatballs) in Spicy Tomato Broth
Ingredients
  • 5 tomatoes, chopped
  • 1 small onion
  • 1 clove garlic
  • 1 tablespoon adobo sauce from chipotle peppers
  • 3 tablespoons vegetable oil
  • 3 cups chicken stock
  • 4 fresh tomatillos, husks removed
  • 2 eggs
  • 1 small onion
  • 2 chipotle peppers in adobo sauce
  • 2 cloves garlic
  • 1 tablespoon chicken bouillon granules
  • 5 sprigs fresh cilantro, chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup cooked rice
Instructions
1
Combine tomatoes, an onion, garlic, and adobo sauce in a blender or food processor until the mixture is well combined.
2
Heat oil in a large skillet over medium heat; cook and stir the tomato mixture in hot oil until it emits a pleasant aroma, approximately 10 minutes. Introduce chicken stock into the mixture and continue to cook for an additional 10 minutes.
3
Concurrently, blend together tomatillos, eggs, a small onion, chipotle peppers, garlic, chicken bouillon, and cilantro in a blender or food processor until the mixture is smooth. Transfer this mixture to a large bowl and combine it with beef, pork, and rice; stir the ingredients together. Form the meat mixture into walnut-sized balls.
4
Transfer these meatballs to the tomato mixture; simmer until the 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).