Mexican Meatballs in Tomato Sauce

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup cooked rice 1/2 cup cooked rice
• 1/4 cup finely chopped onion 1/4 cup finely chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, beaten 1 egg, beaten
• For the tomato sauce: For the tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 cup finely chopped onion 1/2 cup finely chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped 1 jalapeño pepper, seeded and finely chopped
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 cup beef or vegetable broth 1 cup beef or vegetable broth
• 1 chipotle pepper in adobo sauce, minced (optional) 1 chipotle pepper in adobo sauce, minced (optional)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Chopped fresh cilantro Chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine all the meatball ingredients and mix well until evenly combined.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion, garlic, and jalapeño pepper. Sauté until the onion is translucent and the garlic is fragrant.
5. 5.
   Add the crushed tomatoes, beef or vegetable broth, chipotle pepper (if using), cumin, oregano, sugar, salt, and pepper to the skillet. Stir well to combine.
6. 6.
   Return the meatballs to the skillet and simmer in the sauce for about 20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
7. 7.
   Serve the Albóndigas en salsa hot, garnished with chopped fresh cilantro. Enjoy with rice or warm tortillas.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If you prefer a richer flavor, you can use a combination of ground beef and ground pork.
• Chipotle pepper in adobo sauce — Adjust the amount according to your spice preference. For a milder version, use less or omit it entirely.

Tips & Tricks

• To save time, you can make the meatballs in advance and refrigerate them until ready to cook.
• For a smokier flavor, you can add a small amount of smoked paprika to the meatball mixture.
• If you prefer a spicier sauce, you can add additional jalapeño peppers or use a hotter variety of chili peppers.
• Serve the Albóndigas en salsa with a side of Mexican rice and refried beans for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Albóndigas en salsa as a main course, accompanied by steamed rice or warm tortillas. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the meatballs in a shallow serving dish and pour the tomato sauce over them. Sprinkle with chopped cilantro for an attractive presentation. Serve with a side of rice or tortillas and a vibrant salad to complete the visual appeal.