Albóndigas al chipotle — beef meatballs in sauce
Beef meatballs bound with bread and egg, poached in a chipotle tomato sauce.
Active time25 min
Cooking33 min
Total1 h
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Ingredients
- 2 garlic cloves
- 1 garlic clove
- a quarter of a cup of white onions
- 2 chipotle peppers in adobo
- 624 g tomatoes
- 2 tbsp milk
- 1 egg
- 454 g beef mince with 15 % fat
- half a cup of water — optional
- 2 tbsp vegetable oil
- ⅛ tsp ground black pepper
- ⅛ tsp ground black pepper
- ¼ tsp salt
- ¼ tsp salt
- 1 slice of sandwich bread
Preparation
Crumble the bread and soak it in the milk. Peel and mince the garlic for the meat. Beat the egg, then mix with the bread, beef, this garlic and the salt and pepper for the meat. Shape into meatballs about 3.8 cm across.
1 garlic clove2 tbsp milk1 egg454 g beef mince with 15 % fat⅛ tsp ground black pepper¼ tsp salt1 slice of sandwich bread- mixing bowl
- knife
- chopping board
Wash the tomatoes and blend with the chipotles. Peel and chop the onion and sauce garlic. Heat oil in a sauté pan and cook the onion for 5 min, then the garlic for 3 min. Add the blended tomatoes and simmer for 5 min.
2 garlic clovesa quarter of a cup of white onions2 chipotle peppers in adobo624 g tomatoes2 tbsp vegetable oil- blender
- knife
- chopping board
- frying pan
- spatula
If the sauce is dry, add the optional water. Put the meatballs in the sauce, cover and simmer for 10 min. Uncover and cook for another 10 min, until the meatballs are cooked through and the sauce has thickened. Add the salt and pepper for the sauce.
half a cup of water — optional⅛ tsp ground black pepper¼ tsp salt- frying pan
- lid
- spoon
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration