Quick Weeknights · Mexican
Albondigas en Chipotle
Juicy beef meatballs with a hint of fresh mint, poached in a bold tomato and smoky chipotle broth.
Why This Works
The fresh mint in the meatballs is a classic Mexican touch that surprises the palate with every bite.
The Upgrade
Add a few cubes of zucchini to the broth during the last five minutes of cooking.
Chef's Secret
Michelin TechniqueDon't overmix the meatball mixture; keeping the meat loose ensures the balls stay tender.
Ingredients
Total time including resting: 45 min
Directions
Mix ground beef, mint, and rice until well-combined, then shape into bite-sized balls.
8 minSauté onion and garlic in a soup pot until fragrant.
5 minAdd tomato purée and chipotle peppers, simmering to create a deep, smoky sauce base.
7 minGently drop the meatballs into the simmering sauce, covering the pot to poach them.
10 minCook until the meatballs are firm and cooked through, the sauce should coat the back of a spoon.
5 minServe immediately in deep bowls with fresh cilantro and lime wedges.
2 minWine Pairing
Tempranillo
Red Wine
The BottleBodegas Muga Reserva
The smoky, dark fruit profile of Tempranillo is the ideal match for chipotle peppers. The wine's structural tannins harmonize with the meat, while the mint notes are lifted by the wine's acidity.
Nutrition per Serving
390
calories
28g
protein
16g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cilantro Quinoa
Swap standard rice for quinoa mixed with fresh cilantro to create a light, nutty base that holds up well in the smoky chipotle broth.
Ingredients
Directions
Rinse quinoa thoroughly under cold water using a fine-mesh sieve to remove saponins.
Combine quinoa, vegetable stock, and salt in a medium saucepan; bring to a boil over medium-high heat.
Reduce heat to low, cover tightly, and simmer for 15 minutes or until liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes.
Fluff quinoa with a fork, folding in the butter, lime juice, and fresh cilantro.
Adjust seasoning to taste and serve immediately alongside the chipotle broth.
Side Dish
Charred Bell Peppers
Quickly sear chopped peppers until tender to add a sweet, smoky element that enhances the chipotle flavor profile.
Ingredients
Directions
Heat a heavy-bottomed cast iron skillet over high heat until just beginning to smoke.
Toss pepper squares with olive oil and salt in a bowl.
Place peppers in a single layer in the skillet; sear undisturbed for 3 minutes to achieve a deep char.
Add garlic and smoked paprika, tossing quickly for 60 seconds until fragrant.
Remove from heat immediately to retain a slight structural snap.
Finish with fresh lime juice and cilantro before serving alongside the albondigas.
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.