Mexican Meatballs with Chipotle Tomatillo Sauce
The ultimate comfort food, Mexican Meatballs with Chipotle Tomatillo Sauce delivers a rich, smoky flavor that will satisfy your cravings. Perfect for a cozy dinner or entertaining guests, these meatballs are packed with flavor and sure to impress. Make it tonight for an unforgettable meal!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Saucepan
- Cutting Board
- Large Pot
- Blender
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 1 lb Tomatillos husks removed and washed
- 1 small Onion quartered
- 1 small Onion finely diced
- 5 cloves Garlic peels left intact
- 2 Chipotles en adobo seeds removed if you prefer less spicy
- 1/2 teaspoon Salt
- 1 cup Beef broth
- 1 lb Ground beef
- 1/4 lb Mexican chorizo crumbled
- 3/4 cup Dried breadcrumbs
- 2 tablespoons Milk
- 2 Eggs lightly beaten
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper freshly ground
- 3 tablespoons Cilantro fresh, chopped
- 2 Hard-boiled eggs diced
- Cilantro for garnishing
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Place the quartered onion, tomatillos, and unpeeled garlic on a baking sheet. Drizzle them with a bit of olive oil.
- Roast the vegetables for about 35 to 40 minutes until they begin to blacken and blister.
- Once roasted, take the baking sheet out and let the vegetables cool slightly. Squeeze out the roasted garlic.
- Transfer the roasted tomatillos, onion, and garlic to a blender. Add the beef broth, chipotles, and 1/2 teaspoon of salt. Blend until smooth.
- Pour the sauce into a small saucepan and bring it to a simmer over medium heat.
- While the sauce simmers, prepare the meatballs by combining the ground beef, chorizo, breadcrumbs, milk, eggs, oregano, salt, black pepper, and chopped cilantro in a large bowl.
- Using your hands, knead the mixture until thoroughly combined.
- Form the meat mixture into 1-inch balls, flatten each ball, place a piece of hard-boiled egg in the center, and mold the meat around it back into a ball.
- Heat some vegetable oil in a large skillet over medium-high heat. Fry the meatballs until brown on all sides.
- Once browned, transfer the meatballs to paper towels to drain excess grease.
- Pour the prepared sauce into the skillet and nestle the meatballs into the sauce. Bring to a simmer.
- Reduce heat to low, cover, and let it simmer for about 20 minutes.
- Serve hot, alongside your choice of sides like rice or warm corn tortillas.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the meatballs and sauce separately for up to 3 months.
- Pairing: Serve with rice, tortillas, or a fresh salad to balance the flavors.
- Meal Prep: This dish is great for meal prep; simply reheat in the oven or stovetop.