Herb and cheese meatballs with a smoky tomato-chipotle sauce (Albóndigas en chipotle) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 126) by Rick Martinez

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

Accompaniments: Corn flatbread made from ground corn (Tortillas de maíz); Toasted rice with tomato, carrots, and serrano (Arroz rojo); Simple beans with scallions and herbs (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

  • william_twih48 on June 03, 2026

    I double the recipe and did a 3:1 ratio of ground turkey to pork. These were soooo delicious!! Great meal prep item. Recommend cutting back on the chipotle peppers. I did three cans total for a double recipe and it brought the heat!

  • Nrnarayan on August 01, 2025

    This recipe is so amazing its worth the fuss, though I ignore the fork method and just use a gentle hand. The meatballs are really delicate so next time I'd experiment just broiling the meatballs in the oven instead

  • averythingcooks on March 07, 2024

    This is the 4th recipe from my books for this dish that I've tried & I will admit to getting mildly annoyed by the "fork method" & bailed to just using a gentle hand. The meatballs are very moist & tender and as my habit is to oven roast them, then finish them in the simmering sauce, they mostly stayed intact. I typically cover the dish with grated cheese, followed by a run under the broiler. We ate this with grilled garlic ciabatta buns and really enjoyed it.

  • Soulkitchenjen on January 26, 2023

    This is an amazing meatball recipe. They’re very tender. You’re going to have casualties. The flavor is incredible.

  • runoutofshelves on January 06, 2023

    great flavours. unfortunately our meatballs fell a bit apart. We halved the recipe so maybe got our quantities askew. We liked it on its own with the rice and beans more than with the tortillas. The sauce is especially yummy and I loved how you use foil to char the tomatoes.

  • Stephenn31 on October 16, 2022

    Delicious

  • bernalgirl on July 27, 2022

    This recipe makes a very light and delicate meatball, I love his technique of breaking up the meat with forks. One the first night, we found this dish a little too bland, but on the second night I simmered the sauce down with diced lightly boiled potatoes and romano beans, making it a sort of meatball stew, and the flavors were more pronounced. Note that this recipe easily makes 10 portions, not the 4-6 in the book. I’m not sure the effort warrants a repeat, unlike many other recipes in this book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.