Mexican meatballs (Albondigas en chipotle) from Mexico: The Cookbook by Margarita Carrillo Arronte

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

Accompaniments: White rice (Arroz blanco)

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 tomato sauce for tomato purée.

  • FJT on March 09, 2017

    Easy to make although I lack a pan that can accommodate so many meatballs (32 golf ball-sized ones) and ended up baking the meatballs in the oven. I didn't use the hard-boiled egg as I wasn't convinced that I could chop one hard-boiled egg into small enough pieces to put one piece in the middle of each meatball, plus the recipe already has 4 eggs in the meatball mix. The mint in the meatballs was delicious when I fried a small amount of the mixture to check the seasoning, but was totally overpowered by the chipotles in adobo in the sauce. I didn't much like the sauce - it is just passata, water and chipotles in adobo - my husband thought it was great, but he has a heavy cold and I suspect he was just happy that he could taste something. There also wasn't enough sauce for all of the meatballs - double the quantity would probably give a better sauce to meatball ratio. I'll be making up my own sauce for the leftover meatballs.

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