This authentic Mexican recipe for Albóndigas in Chipotle Sauce combines tender meatballs simmered in a smoky, spicy sauce that’s packed with bold flavors. It’s a comforting dish that’s simple enough for busy weeknights but flavorful enough to impress at any gathering. Plus, it’s easy to make family-friendly with a kid-friendly variation. Once you taste these albóndigas, you’ll see why they’re such a beloved staple in Mexican kitchens!
Albóndigas en chipotle was another one of my mom’s specialties. My mom made this dish often—simple, delicious, and with just the right amount of spice.
This popular Mexican weeknight dinner features albóndigas, or meatballs, and diced potatoes simmered in a smoky, spicy chipotle and tomato sauce. The sauce adds a depth of flavor that makes this dish perfect for a cozy family dinner or even when you want to impress guests.
Once you try these meatballs in chipotle sauce, with their perfect balance of smoky heat, tender meat, and rich, bold flavors, you'll understand why it's a beloved staple in so many Mexican homes.
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Why You'll Love This Recipe
- Hearty and Nourishing: Protein-packed tender meatballs are paired with hearty potatoes, providing essential carbohydrates and healthy fats. The smoky chipotle sauce adds a depth of flavor while offering antioxidants and anti-inflammatory benefits from the chili peppers.
- Quick and Easy: This recipes uses mainly simple ingredients and can be made in under an hour, making it perfect for busy weeknights or last-minute meals.
- Family-Friendly: Mild enough for everyone to enjoy, but easy to adjust for those who like a spicier kick. Check out the "Tips and Variations" section for adjustments.
- Dietary-Friendly: This recipe is gluten-free and Whole30 compatible.
For another one of my mom's specialty meatball dishes, try Mexican Meatball Soup.
Ingredients & Substitutions
Chipotle Tomato Sauce
- Tomatoes: Boiled to soften and then blended, fresh, ripe Roma tomatoes create the base of the sauce with a natural sweetness that balances the smoky chipotle flavor.
- Onion: Boiled alongside the tomatoes, onion adds a subtle, savory depth when blended into the sauce.
- Celery: This adds a delicate earthiness to the sauce, enhancing the overall flavor without overpowering it.
- Dijon Mustard: A small amount of Dijon mustard brings a tangy brightness and complexity to the sauce, rounding out the flavors.
- Garlic Powder: Adds a smooth and consistent garlic flavor without the need for fresh garlic, keeping the recipe quick and easy.
- Tomato Sauce: Thickens and enriches the sauce, complementing the fresh tomatoes with a smoother texture.
- Chipotle Peppers in Adobo Sauce: These peppers add a smoky heat and depth of flavor. You can easily control the spice level by adjusting how much of the actual peppers versus the sauce you use. For a milder flavor, use more of the adobo sauce and fewer pepper pieces.
- Water: Used to help blend the ingredients and achieve the desired sauce consistency.
- Salt and Pepper: A touch of kosher salt and pepper help balance the flavors. You can add more at the end to adjust to your preference.
- Starch (Optional): For a thicker sauce, you can add a bit of starch like cornstarch, arrowroot or tapioca to achieve a more robust texture.
Meatballs
- Ground Beef: I prefer using ground beef that’s 80% or 85% lean for the best balance of flavor and juiciness. It has just enough fat to keep the meatballs moist without drying out during cooking.
- Garlic Powder: Adds a subtle, savory garlic flavor that blends well into the meat and enhances its taste without overpowering it.
- Salt and Pepper: Again, a little Kosher salt and black pepper bring out the flavors of the beef and balance the dish.
- Potatoes: Cubed potatoes add texture and heartiness to the dish, absorbing the smoky chipotle sauce as they cook. I typically use russet potatoes, but red or Yukon gold varieties work just as well.
See recipe card for quantities.
How to Make Albóndigas en Chipotle
- Boil Vegetables: Boil tomatoes and onion in a small pot until soft.
- Blend: Add tomatoes, onion and the rest of the sauce ingredients into a blender or food processor. Blend until smooth.
- Sauté Sauce: Heat a teaspoon of olive oil in a deep pan or pot. Carefully pour the sauce in and cook over medium heat.
- Prepare Meatballs: In a large mixing bowl, mix the meatball ingredients into the meat until just combined. Next, roll the meat into 1″ meatballs.
5. Cook the Meatballs: Place the meatballs into the sauce and simmer for another 8 minutes. Add diced potatoes, cover and simmer until the meatballs are cooked through and the potatoes are fork tender.
Special Note: The sauce should thicken as it simmers. For a thicker sauce dissolve one tablespoon of tapioca starch, arrowroot, or cornstarch in a tablespoon of cold water and add to the simmering sauce.
Recommended for This Recipe
Lodge Enameled Cast Iron Casserole
This pan is deep and has a great surface area which makes it perfect for cooking this recipe and similar ones.
How to Serve
My favorite way to serve these albóndigas is with a side of arroz rojo (Mexican red rice) or Mexican Refried Beans and soft corn tortillas.
Other great side dishes to accompany this dish include:
If you're on Whole30, you can serve this on top of spaghetti squash or zucchini noodles.
Storing and Freezing
Allow the meatballs to cool completely before storing. Then, place them in an airtight container and refrigerate for up to 3-4 days. You can also freeze them for up to 3 months.
To reheat, warm the albóndigas on the stovetop over medium heat, stirring occasionally until heated through. If the sauce has thickened, you can add a splash of water. You can also microwave them in a microwave-safe dish, covered, until thoroughly warmed.
Tips and Variations
- Whole30 Version: I have not found a brand of canned chipotle peppers in adobo sauce that has Whole30 ingredients, so here's an alternative. Buy a bag of dried chipotle peppers from your local grocery store, Latin American food specialty store, or from Amazon. Boil 1-2 of the dried peppers in water until soft, about 5-8 minutes. Once soft, add them to the blender in place of the chipotles in adobo. Also, instead of cornstarch use arrowroot or tapioca flour to thicken the sauce, if needed.
- Kid-Friendly Version: Cook the dish without the chipotle peppers. Once the meatballs and potatoes are done, set aside the kids' portions. Then, blend 1-2 chipotle peppers with a cup of the sauce, add it back to the pot, and simmer for 2-3 minutes. This way, the adults get the smoky heat, while the kids enjoy a milder version.
- Make it Spicier: For extra heat, add more chipotle peppers to the sauce.
- Swap the Protein: While ground beef is traditional, you can also make these albóndigas with ground turkey, chicken, or even a mix of beef and pork for a different flavor profile.
FAQ
Yes, if you prefer a low-carb version or simply want to skip the potatoes, you can leave them out. The dish will still be delicious!
The chipotle peppers add a smoky heat, but you can control the spice level by adjusting how many peppers you add. For a milder version, use fewer peppers or omit them from the kids’ portions.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Related
Looking for other recipes like this? Try these:
Recipe
Albóndigas in Chipotle Sauce
Equipment
- Small pot
- Mixing bowl
- Deep Pan or Pot
Ingredients
Chipotle Tomato Sauce
- 3 medium Roma tomatoes
- ⅛ small white onion
- ¼ stalk of celery
- ¼ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 8 oz can of tomato sauce
- 1-2 chipotle peppers in adobo sauce
- 1 cup water
- 1 cup chicken broth
- salt and pepper to taste
- 1 tablespoon starch (optional) such as cornstarch, tapioca starch or arrowroot
Meatballs
- 1 lb ground beef
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ black pepper
- 1-2 medium potatoes diced into small cubes
Instructions
Chipotle Tomato Sauce
- Add the tomatoes and the piece of white onion to a small pot of boiling water. Boil until soft then place the tomatoes and onion in a blender or food processor.
- Add celery, Dijon mustard, ¼ teaspoon of garlic powder, tomato sauce, 1 cup of water, 1 cup of chicken broth, salt and pepper to taste, and 1-2 chipotle peppers in adobo sauce (depending on your spice preference).
- Blend all the ingredients together until completely smooth.
- Heat 1 teaspoon of olive oil in a deep pan or pot. Carefully pour the sauce in and cook over medium heat.
Meatballs
- While the sauce comes to a simmer, prepare the meatballs. Place a pound of ground beef in a large mixing bowl. Add the garlic powder, salt and pepper.
- With your hands, mix the ingredients into the meat until just combined. Do not overwork the meat or else it can become tough.
- Next, roll the meat into 1″ meatballs. Place the meatballs into the sauce once it has come to a boil.
- Lower the temperature of the sauce to a simmer and let the meatballs cook for 8 minutes.
- Add the diced potatoes. Cover and simmer for another 10-15 minutes until the meatballs are cooked through and the potatoes are fork tender.
- The sauce should thicken as it simmers. For a thicker sauce dissolve one tablespoon of starch in a tablespoon of cold water and add to the simmering sauce.
- Serve.
Notes
- If you cannot find a compatible brand of chipotle peppers in adobo then use dried chipotle peppers. Boil 1-2 of the dried peppers in water until soft, about 5-8 minutes. Once soft, add them to the blender in place of the chipotles in adobo.
- Instead of cornstarch use arrowroot or tapioca starch to thicken the sauce, if needed.
- Complete all the steps as written, but omit the chipotle peppers. When the potatoes and the meatballs are cooked, separate the kids’ portions from the pot.
- Once their portions are separated, then you can add the chipotles to the rest of the sauce. Take one cup of the sauce and blend it together with one or two chipotle peppers. Then add this back to the pot and let it simmer for another 2-3 minutes.
Nutrition
Originally published November 8, 2019. Updated post and photos October 2024.
Naomi Gonzalez
This was very easy to make and my husband loved it!!! I will be making this again soon!
everydaylatina
Hi Naomi, thank you so much for the comment. I am so happy you and your husband liked the recipe. We also love it, one of my favorite ways to have meatballs.
Linu
Oh my gosh, this looks so good! It just looks like great comfort food and you can never go wrong with meatball!
everydaylatina
Thank you! Yes, definitely such a comfort food.
Lisa
This sounds delicious! Also love how easy it seems. Looking forward to trying this!
everydaylatina
Thank you. Yes it is very easy but such a great result.
Katie
Why? Why? Why of all the words I learned in Spanish class decades ago is “albondigo” one of the few I still remember?
And those looks delicious!
everydaylatina
That's too funny! And thank you!
Gina Abernathy/ homeatcedarspringsfarm.com
I love this! Treasure every minute with your parents. Cooking with your mom is so sweet for you and I know she loves it as well. This recipe sounds amazing!
everydaylatina
Thank you, yes such a special and fun time.