Chipotle Meatballs (Albondigas al Chipotle)

Page 117

Cuisine: Mexican | Course Type: Main Courses

(1 review)

Tags:

Recipe Review

I love these meatballs! And I love the sauce--though, coward that I am, I use a minimal amount of Chipotle peppers and adobo sauce. I generally use all very lean beef, though this last time I threw in some relatively mild uncooked chorizo which turned out to be an excellent addition. These are very easy--the meatballs, once mixed with rice and mint, get browned in a big cast iron skillet, While they brown, the sauce ingredients go into the blender. The pureed sauce is poured over the meatballs, the skillet is covered and the dish is finished over low heat. The result is really delicious. And it freezes beautifully.

(0) useful  

Comments

kaye16 - 1st April 2019
Boy does this sound good!
Is this the same recipe?
https://www.rickbayless.com/recipe/chipotle-meatballs/

kateq - 1st April 2019
That's the one! I love 'em! I recently made a double batch and and froze it in portion-sized microwaveable containers--works perfectly.

kaye16 - 3rd April 2019
Already gone onto my short list for meal planning.

Login or register to add your own comments.