Albondigas en Adobo(Meatballs in Adobo)
This easy adobo sauce comes together easily and compliments those beef albondigas(meatballs) really well! Serve with fresh bolillo rolls or get adventurous and serve in freshly made flour tortillas!
Servings 6 Servings
Ingredients
Ingredients
- 1 pound ground chuck
- 3/4 tsp. salt
- 3/4 tsp. pepper
- 1/3 cup seasoned breadcrumbs
- 1 large egg
- 2-3 tablespoons parsley or cilantro chopped fine
- oil
- 1/3 white onion diced fine
- 2-3 cloves of garlic minced
- 1 jalapeño minced
- 3 strips of thick cut smoked bacon chopped fine
For Adobo Sauce
- 3 cups water
- 4 tsp. knorr tomato/chicken bouillon
- 1/4 cup chile ancho powder
- 2 tablespoon chile guajillo powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon mexican oregano
- 1/2 teaspoon pepper
- Salt to taste
- 3 small roma tomatoes core removed and sliced in half
Instructions
Directions
- In a bowl, combine the first 6 ingredients for the albondigas(meatballs). Set aside.Line a baking sheet with wax paper. Set aside.
- Preheat 1 tablespoon of oil to medium heat for a few minutes. Add the onion, garlic, jalapeño and bacon.Saute for 7-9 minutes or until bacon is cooked through. Remove from heat and let cool before mixing into the meatball mixture. Shape 30 equal meatballs and place onto the lined baking sheet. Chill for 1 hour.
- For the adobo: In a saucepan, add the 3 cups of water. Heat to medium heat. Add all the spices listed into the blender, When the water comes to a boil, pour into blender. Let sit for 1 minute, then blend on high until very smooth. Add the 4 tomatoes. Transfer back to the sauce pan and heat to medium. When it comes to a boil, reduce heat and continue cooking to thicken. Taste for salt.
- When ready, remove meatballs from the refrigerator and let come to room temperature for 15 minutes. Add 3 tablespoons of oil to a skillet and preheat on medium for a few minutes.
- Brown the meatballs in preheated oil, turning as needed. When all the meatballs are browned, ladle in enough adobo sauce cover them completely. When it comes to a boil, reduce to a simmer. Continue cooking for 20 minutes.
Notes
If you can't find ancho or guajillo powder, you can substitute with a good quality chile powder that is mild. If you like a thicker adobo, you can thicken with flour or a cornstarch slurry.