Mexican meatballs with mint and chipotle (Albóndigas con chipotle) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

  • canned chipotle chiles in adobo sauce
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  • ground turkey
  • Show all ingredients...

  • EYB Comments

    Can substitute extra long grain rice for long grain rice, tomato purée for tomatoes, ground chicken for ground turkey, and vegetable broth for chicken broth.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple beans from the pot (Frijoles de olla)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute extra long grain rice for long grain rice, tomato purée for tomatoes, ground chicken for ground turkey, and vegetable broth for chicken broth.

  • stockholm28 on July 06, 2024

    These were very good and quite filling. The recipe calls for 1.5 lbs of ground turkey and serves 6. I made 2/3 a recipe with a lb of ground turkey for 4 very generous servings. The meatballs contain rice and they were fairly light when cooked. My meatballs were quite wet. I was sure they would fall apart in the pot but they held together well. There is a lot of sauce and some rice or bread would be nice to soak it up. They’d make a goof Mexican style meatball sub. I thought the mint was very subtle. I think these would freeze well.

  • TrishaCP on June 08, 2021

    These meatballs did come out nice and fluffy- and the sauce is plentiful, which helps balance the dry-ish turkey meat. The mint is very subtle- it goes well with chipotle but I wouldn’t hesitate to sub cilantro if making them during a season when mint isn’t as readily available.

  • quaquacat on November 20, 2017

    Very tasty. My daughter who hates meatballs liked them because the rice made them fluffy (see the note in the cookbook about using rice that’s not fully cooked). The basic recipe would allow a lot of variations—different herbs, chiles, additions to the sauce, depending on what is at hand. Definitely will be made again.

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