Rating: 4.13 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.

Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.

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  • Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.

  • Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.

  • Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.

Nutrition Facts

344 calories; protein 23.2g; carbohydrates 12.6g; fat 22.1g; cholesterol 119.1mg; sodium 506.8mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 4 stars
01/08/2013
I made this tonight. made a couple of changes added more garlic salt to taste. was very good served it with homemade flour tortillas from this site. The kids and husband loved it! Read More
(4)

Most helpful critical review

Rating: 3 stars
07/29/2013
Interesting recipe. For sure needs more salt than called for...a little bland. It was very mild on the spicy scale. I am a little leary of cooking raw meat in the sauce and using the sauce afterwards...good flavor all in all. Fun recipe to make. You need to have lots of prep time though. Read More
(2)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/07/2013
I made this tonight. made a couple of changes added more garlic salt to taste. was very good served it with homemade flour tortillas from this site. The kids and husband loved it! Read More
(4)
Rating: 3 stars
07/29/2013
Interesting recipe. For sure needs more salt than called for...a little bland. It was very mild on the spicy scale. I am a little leary of cooking raw meat in the sauce and using the sauce afterwards...good flavor all in all. Fun recipe to make. You need to have lots of prep time though. Read More
(2)
Rating: 3 stars
07/03/2017
I did like the taste of the dish but the texture and consistency of the meatballs were too soggy and some of the meatballs broke down in the soup/sauce. I would have preferred to have cooked the meatballs in a separate pan first to get a good sear on the outside and then put the meatballs in the sauce for a while. Then the meatballs are less likely to meld into the soup/sauce. I would have also held back a little with the vegetable oil. I would have maybe added one or two tablespoons of oil instead of three. Lastly I would have added more chipotle peppers and garlic to the whole dish. My family prefers bold flavors. Otherwise this was a good recipe for Mexican food. Read More
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Rating: 5 stars
07/05/2019
This is just like my grandma's recipe minus the tomatillos. Read More
Rating: 4 stars
02/08/2013
These had very nice flavor but were a little hard to work with and the texture of the meatball was not what I'm used to. It may have been the pork since I have not previously made meatballs with anything but beef. The meat mix was very wet and loose and the sauce was very thin. Regardless I was able to carefully form the balls and they cooked fine in the sauce without breaking apart. I am not sure they would have handled stacking and stirring so I only had room to cook half in a single layer. I baked the rest of the meatballs. The puree that mixes in with the meat has a pretty nice flavor that might do well in other dishes(minus the egg). I found this to be on the mild to medium heat side so I wouldn't shy away from the chipotles. Half a batch made forty meatballs. Read More
Rating: 4 stars
05/11/2021
Nice flavor but the meatball mixture was a little loose (maybe use only one egg in the future) or plan to refrigerate the meatballs before cooking to firm them up a bit. I made the recipe in a wok skillet, and was just careful to drop meatballs into simmering sauce and not disturb (some still broke apart) I've been making albondigas soup for years and found the addition of then tomatillos interesting. Read More
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Rating: 5 stars
05/03/2021
Delicious! I made very few changes to the recipe. I added additional chipotle chilis and garlic. I simmered half of the meatballs directly in the sauce and browned the rest in a skillet and finished in the sauce. I had leftover basmati that I mixed in with the meat. I served it with tortillas and salad. I will make it again Read More
Rating: 5 stars
11/11/2016
I made this with ground turkey instead of the beef and it's much leaner and flavorful. It needs a little more as far as spices go and goes well with rice Spanish or white and corn tortillas. Read More