When I hear someone mention albondigas, immediately my thoughts go to a big bowl of albondiga soup! My second favorite way to enjoy albondigas(meatballs) is in an adobo or spicy salsa. Lately I have been testing different variations on preparing a Mexican-style adobo.
All those spices in your cupboard!
On this day, instead of using the dried chile pods as I normally would, I wanted to test some tasty chile ancho and chile guajillo powder that I had just received. When I remember to, I take the time to grind my own chile powder to use for my recipes. What a difference from the store bought version! This recipe for albondigas en adobo is freezer friendly, which makes for easy lunch or dinner ideas in a hurry. You can find the post on how to prepare chile powder here! Chile Powder
This recipe was intentionally prepared with ground spices mostly to share with you other ways to prepare an adobo style sauce.
If you prefer to use dried chiles, like I do most of the time, you can rehydrate and soften 3-4 large chile ancho pods and 2 chile guajillo(stems and seeds removed) in simmering water for 7-9 minutes before blending.
Albondigas en Adobo(Meatballs in Adobo)
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
- Avocado or olive oil
- 1/3 cup white onion diced fine
- 3 cloves of garlic, minced
- 1 jalapeño, seeded and mince
- 3 strips of thick cut smoked bacon chopped fine
For Adobo Sauce
- 3 cups water
- 2 small Roma tomatoes, sliced in half
- 1/4 cup chile ancho powder
- 2 tablespoon chile guajillo powder
- 4 tsp. knorr tomato/chicken bouillon
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon mexican oregano
- 1/2 teaspoon pepper
- Salt to taste
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 and the tomatoes. Heat to medium heat. Add all the spices listed into the blender, Bring the tomatoes up to a boil. Reduce heat slightly and cook for 10 minutes. Pour directly into the blender jar with spices. Let sit for 1 minute, then blend on high until very smooth. Transfer back to the sauce pan and heat to medium. When it comes to a boil, reduce heat and continue cooking for 10 minutes. Taste for salt.
- While the sauce/adobo simmers, remove the meatballs from the refrigerator and let come to room temperature for 10 minutes. At medium heat, preheat 3 tablespoons of oil for a few minutes.
- Brown the meatballs in preheated oil, turning as needed. When all the meatballs are browned, pour in the adobo sauce over the meatballs. When it comes to a boil, reduce to a simmer. Cover partially and continue cooking for 20 minutes. Serve over rice, fill tacos or serve as an appetizer. Serve as is or garnish with 2 tbsp. of fresh cilantro.
Notes
Reader Interactions
Comments
Would Love to Hear From You
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Don’t the pics look good enough to eat!!!!!
Why, Yes! Lol! Thanks Sue!
This recipe will be a must try after the season of lent of over for me!
Thanks Ana! Pure comfort food! Lol!
What a great idea Albondigas are my all time favorite your the best, this I will try today.
Thank you!