Deliciously smoky and spicy Albóndigas in Chipotle Sauce is an easy and great Mexican meatball dish, that includes both a Whole30 and kid-friendly version.
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, 1/4 teaspoon of garlic powder, 1/2 teaspoon of chicken bouillon, tomato sauce, 2 cups of water, salt and pepper to taste, and 1-2 chipotle peppers in adobo sauce (depending on your spiciness 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.
While the sauce comes to a simmer, prepare the meatballs. Place a pound of ground beef in a large mixing bowl. Add the chicken bouillon, 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 flour or cornstarch in a tablespoon of cold water and add to the simmering sauce.