Yesterday was a super crazy day! Some times it feels like I do nothing but run around, I spend so much time taking care of little things here and there and at the end of the day I feel like I just didn’t accomplish anything and yet, I am exsasuted!
As busy and tired as I was, I managed to whip up a batch of delicious Albondigas! I guess I like to challenge myself with very complex dishes that take a lot of skill… I’m joking, of course! These meatballs are so easy to make, it’s not even funny.
My mom used to make these all the time when I was growing up, they’re so comforting and rich, they remind me of home. The chipotle pepper is so smokey and delicious but it really can pack a punch. I have the highest respect for it ever since I overused it when I was taking cooking classes. Long story short, my stew was unedible, but today, I am going to sit down and enjoy my delicious meatballs before I get back to my busy day. Well, in fact. By the time you read this, they’ll be all gone.
So, on the left picture, I have about 1lb of ground beef, grated onion, oregano, salt and pepper, cumin and parsley. I started to mix everything when I realized I forgot the egg! hence picture number 2. I did not use breadcrumbs for this recipe because I’m keeping it gluten free. You can use it if you’re not into that life. So, mix everything together trying not to handle it too much, form the meatballs about 1″ big. I got about 14 meatballs.
In a blender add the diced tomatoes, tomato paste, cumin, chili powder, onion, garlic, 1 chipotle pepper, and coconut milk. I know, coconut milk is an unusual ingredient but I love the sweetness and creaminess it gives to the sauce, you can sub for heavy cream if you prefer. If you don’t want the sauce to be spicy but still want it to be smoky, add a 1 to 2 teaspoon of the adobo sauce only. Blend until very smooth.
Heat up a skillet on medium high heat and add 1 teaspoon of oil. Add the sauce and bring it to a boil.
Once the sauce is boiling, gently drop the meatballs one by one into the sauce. It is important that the sauce is boiling! the only thing keeping the meatballs together is egg. If the sauce is not hot enough the egg won’t cook quick and the meatballs will fall apart in the sauce. Cover and cook for about 20-30 minutes.
Turn the heat down to low, cover and simmer for about 20-30 minutes. Here I am just spooning the sauce over the meatballs, I did this a couple of time during the cooking process. Why? I don’t know, they looked like they needed it.
Mexican meatballs with chipotle Sauce (Gluten Free)
Category: Beef, Main Dishes, Paleo, Uncategorized, Whole30
--For the meatballs--
1lb ground beef
1/2 small onion grated
1/2 teaspoon dry oregano
1/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon dry parsley
-- For the Sauce--
1 chipotle pepper (in adobo sauce)
1/2 small onion
1 clove garlic
14.5oz can diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 tablespoons coconut milk
salt and pepper to taste
1 teaspoon olive oil
**Note: You can also use chipotle pepper paste or chipotle powder. If you can get hold of dry chipotle just soak it up in hot water for about 5 min before blending it in the sauce.
To make the meatballs. Mix all the ingredients in a large bowl, trying not to over mix. For the meatballs into 1" balls. You'll have about 12-14 meatballs. Set aside.
Blend all the sauce ingredients until very smooth. Heat up a skillet on medium high heat and add the oil. Pour the sauce in and bring to a boil. Once the sauce is boiling, gently drop the meatballs one by one. Turn the heat to low, cover and simmer for about 20-30 until meatballs are done. Enjoy!