Albondigas en Chipotle
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 50 min · Beef · dairy-free
430 cal
28g protein
30g carbs
22g fat
per serving · estimated
Ingredients
- 1/2 lb ground beef
- 1/4 cup white rice
- 1 large egg
- 2 roma tomatoes
- 2 chipotle peppers in adobo
- 1 white onion
- 2 garlic cloves
- 3/4 tbsp fresh mint
- 1 1/4 cups beef broth
Method (tap to check — screen stays awake)
- Mix the ground beef with uncooked rice, egg, half the chopped onion, mint, and salt, then roll into 20 meatballs.
- Blend tomatoes, chipotles, remaining onion, and garlic until smooth.
- Fry the sauce in 1 tbsp oil for 6 minutes until deepened, then add the beef broth and bring to a simmer.
- Gently lower the meatballs into the simmering sauce.
- Cover and simmer for 25 minutes until the meatballs and rice inside are cooked through.
- Taste for salt and serve in bowls with the chipotle broth.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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