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
- 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
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 3 tbsps. of flour after you brown the meatballs.