Ingredients55 m servings 344 cals
- Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
- 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.
Per Serving: 344 calories; 22.1 g fat; 12.6 g carbohydrates; 23.2 g protein; 119 mg cholesterol; 507 mg sodium. Full nutrition
ReviewsRead all reviews 5
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!
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 a...
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 t...
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.