Albondigas with Chipotle Recipe

Learn how to cook these Chipotle Meatballs Mexican Style in a few steps for a nice lunch at home. By the way, this recipe makes me recall my grandma when I visited her in my childhood. It’s ideal for cold seasons – hot, filling, spicy, tasty, … simply delicious and nutritive. You could try it for a quick lunch or dinner with the family, in just 25 minutes!

Chipotle Meatballs Mexican Style | Spicy Latina Mom

CHIPOTEL MEATBALLS MEXICAN STYLE

Portions: 4 Preparation time: 25 minutes

Chipotle Meatballs Mexican Style, hot, filling, spicy, tasty, … simply delicious and nutritive. It’s ideal for the cold seasons when you feel like having a hot and hearty dish with meat and potatoes. This time, you will taste how a little of Chipotle chili enhances a lot the meat flavor.

The lighter version of this recipe is without rice. If you want to add rice, have it cooked (steam or just water) before mixing it with the meat. My advise is to buy very clean meat, with the lesser fat as possible, so you get less calories and carbohydrates if your on a diet to lose weight. A different version of this recipe is with chicken or turkey meat. Also, if you want it very spicy, add two or three chipotle chilis.

As you may know, meat has many benefits, such as:

Proteins that help to repair de boy tissues and produces antibodies. This means that it prevents many diseases, strengthening the immune system.
Minerals such as Zinc that balances Metabolism, lowering the fat in the body
Vitamins B an D, which are good for the vision, better bone and teeth density, protecting also the brain cells.

Consequently, not only are you pampering your family but you are nourishing them with a lot of proteins and vitamins in a light recipe done in 25 minutes.

For more tips and inspiration to make this recipe, watch my video on Youtube:

CHIPOTLE MEATBALLS MEXICAN STYLE

4 tomatos – with no skins
400 ground meat – with no fat
2 cups of boiled potato, cut in medium size cubes
1 pinch oregano
2 pinch salt
2 cummin
3 spoons coriander
2 minced onion
1 boiled egg- cut in 8 pieces
1 piece chipotle chili
2 laurel leaves
6 cups water

Boil 2 cups of water with 2 laurel leaves and a pinch of salt in a large and extended pot.
Meanwhile, in another container, mix all the herbs with the meat- you could add cooked rice.
Cover each piece of egg with some meat to shape a meatball.
Prepare the sauce: blend the tomatoes, chipotle chili, a pinch of oregano, garlic and some of the boiling water. Strain the sauce to remove seeds.
Add the sauce, meatballs and potato to the large pot. Cook for 20 minutes

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