Mexican Albondigas en Chipotle

Name: Mexican Albondigas en Chipotle
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 people
Ingredients: 2 pounds ground venison; 4 garlic cloves; 1 to 2 tablespoons dried mint; 2 eggs; 1 cup breadcrumbs; 2 teaspoons ground cumin; 2 teaspoons salt; 1 teaspoon black pepper; Bacon fat; 2 tablespoons lard; 1 onion; 4 garlic cloves; 2 cups tomato puree; 2 cups broth; 3 to 6 chipotles in adobo; 2 teaspoons ground cumin; 2 teaspoons dried oregano; salt to taste

User Reviews

4.8

54 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
4 people
Calories
653 kcal
Course
Main Course
Cuisine
Mexican

Mexican Albondigas en Chipotle

Elizabeth Hodge

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Clearly, while I tagged this a venison recipe pretty much any ground meat will work here. Just make sure it has been ground with some fat or your meatballs will be sad and dry. Other than that, this is a dead-easy recipe. Only thing even remotely challenging is finding the chipotles in adobo, but every Latin market in America sells it, as do most larger supermarkets. In a pinch, you could buy chipotles in adobo online.

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Ingredients

Servings

MEATBALLS

2 pounds ground venison, duck, or other meat
4 garlic cloves, minced
1 to 2 tablespoons dried mint
2 eggs
1 cup breadcrumbs
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon black pepper
Bacon fat, lard, or oil for frying

SAUCE

2 tablespoons lard, bacon fat or oil
1 onion, minced
4 garlic cloves, minced
2 cups tomato puree
2 cups broth, chicken, duck, venison, whatever
3 to 6 chipotles in adobo, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
salt to taste

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Instructions

Put all the meatball ingredients together in a large bowl. Mix with your very clean hands until the mixture comes together. Don't overwork the mix or the meatballs will get tough. Roll into meatballs of whatever size you want. I like to make them by the tablespoon. If you have the time, let the meatballs sit in the fridge for up to an hour; this helps them stay together.
Brown the meatballs in the bacon fat, lard, or oil. Set aside once browned.
If you browned the meatballs in a large enough pan to hold all of them, drain all but about 2 tablespoons of the fat and keep using that pan. Otherwise, get a pot or pan large enough to hold all the meatballs and heat 2 tablespoons of fat in it. Cook the onions in this until soft and browned at the edges, about 10 minutes. Stir from time to time. Add the garlic and cook another minute.
Add the spices, chipotles, broth and tomato and mix well. Nestle the meatballs into the sauce and bring to a simmer. Simmer for about 20 to 30 minutes, until the meatballs are cooked through. Eat with rice or by themselves as an appetizer.

Notes

Serve this with rice, or by itself as an appetizer.

Nutrition Information

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Calories 653kcal (33%) Carbohydrates 41g (14%) Protein 62g (124%) Fat 27g (42%) Saturated Fat 13g (65%) Cholesterol 278mg (93%) Sodium 1833mg (76%) Potassium 1621mg (46%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 1593IU (32%) Vitamin C 18mg (20%) Calcium 170mg (17%) Iron 13mg (72%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 653 kcal

% Daily Value*

Calories	653kcal	33%
Carbohydrates	41g	14%
Protein	62g	124%
Fat	27g	42%
Saturated Fat	13g	65%
Cholesterol	278mg	93%
Sodium	1833mg	76%
Potassium	1621mg	34%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	1593IU	32%
Vitamin C	18mg	20%
Calcium	170mg	17%
Iron	13mg	72%