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Chipotle meatballs (Albondigas al chipotle) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 287) by Rick Bayless and Deann Groen Bayless

  • canned chipotle chiles in adobo sauce
  • mint
  • ground pork
  • breadcrumbs
  • bacon
  • beef broth
  • Mexican oregano
  • canned fire-roasted tomatoes

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Notes about this recipe

  • Eat Your Books

    Can substitute canned tomatoes for fire-roasted canned tomatoes; oregano for Mexican oregano; and chicken broth for beef broth. See recipe for variations.

  • TrishaCP on July 05, 2018

    We really liked these too, though next time I will definitely use two chipotles instead of the one that I used this time. I only have a small food processor at the moment, so I blended the bacon, garlic, and mint together, and then mixed that into the pork and other ingredients with my hands. I also used pureed fire-roasted tomatoes, and just added the rest of the ingredients to that mixture in the saucepan- came out fine. (No stock used or needed.) I served them with rice, but I think they will be best in a sandwich.

  • sosayi on November 08, 2017

    My first time making these last night and I thoroughly enjoyed them. Very easy! Initial prep in the food processor helped with that (I added the mint leaves to the initial bacon/ garlic/ etc. processing), but I'll mix that by hand with the ground pork next time for a bit better texture, I think. I'd be interested in trying this as meatloaf, too, as per DKennedy's suggestion. I used the meatballs in a Mexican "torta" (with avocado, pickled red onions, cotija, shredded cabbage) and I think the meatloaf would be easier to eat that way.

  • wcassity on December 20, 2016

    We love these - a big family favorite. Less than hour from beginning to end. I don't add the broth at the end - already plenty saucy.

  • DKennedy on March 29, 2014

    The recipe for the meatballs can also be used to make a very moist, flavorful meatloaf. I prepared as described in the recipe, then baked it free form for 15 minutes at 450. After 15 minutes, I submerged it in the sauce and cooked for an additional 20 minutes at 450. I then sliced the meatloaf, set aside the sauce, and added the chicken stock and the meatloaf back to the pan. The chicken stock melded with the remaining chipolte sauce that clung to the outside of the meatloaf resulting in a wonderful broth. Sauce was served on the side. My family loved this meatloaf and I will definitely make it again, but I might play with the sauce, which was too spicy and not perfectly balanced as written.

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