Mexican meatballs are a hot, hearty meal easy enough to pull together on any day of the week. Albondigas, which is the Spanish word for meatballs, are the stars of this dish, bathed in a thick, smoky chipotle salsa that will have everyone coming back for seconds.
2 Garlic cloves skin removed
4 cups Beef broth or chicken broth
¼ White onion
1 Chipotle chili from a can of chipotle chilis
¼ cup Vegetable oil
¼ cup Water
For the Meatballs:
1 (¾ lbs.) Ground beef
3 Hardboiled eggs chopped into ¼-inch pieces
1 Large egg
¼ cup Breadcrumbs
¼ White onion finely chopped
½ cup Cilantro finely chopped
1 tablespoon Salt
1 teaspoon Black pepper
Prepare the Salsa
Roast the Veggies
- Heat a frying pan over medium-high heat and add the tomatoes, onions and garlic.
- Roast for 10 minutes, turning so that each side...
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