Chipotle meatballs (Albondigas al chipotle) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 117) by Rick Bayless and Deann Groen Bayless

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

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 ground pork for beef, and breadcrumbs for cooked rice.

  • Pandan on May 29, 2024

    This was very easy to prepare on a weekday, even with holding a toddler with one arm. Good way to use up leftover rice. I used cooked jasmine rice and parsley instead of mint. Added a bit of msg and sugar to the sauce.

  • averythingcooks on October 25, 2023

    Very good! I cut it in 1/2 with a mix of beef, chorizo & finely chopped bacon. I used fresh oregano + fresh breadcrumbs, made 10 meatballs (roughly 40 g each) & oven roasted them. I keep a "spicy" marinara in the freezer (made with anchos & jalapenos) to which I added chipotle & upped the amt to get a saucier dish. Lastly I added grated cheese to the pan & ran it under the broiler. We ate this with toasted garlic buns & loved it. You have to be sure to read the headnotes in this book as this is where he gives lots of ideas for subs/add-ins (ie using the oregano & chopped bacon).

  • BethNH on February 13, 2018

    Both the sauce and the meatballs were very simple to pull together on a weeknight. We really enjoyed the meatballs themselves which were light and moist. The sauce was quite spicy, which I normally enjoy, but seemed to be missing something. Everyone ate them but no one seemed to be anxious for me to make them again anytime soon.

  • clcorbi on February 12, 2018

    These are really delicious! Next time, I'd double the sauce--we wanted to eat these over rice but they weren't exactly saucy enough.

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