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Albondigas in Chipotle Sauce #mexicanmeatballs #albondigasinchipotlesauce #chipotlemeatballs
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5 from 2 votes

Albóndigas in Chipotle Sauce

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. 
Course Main Course
Cuisine Mexican
Total Time 45 minutes
Servings 4 people
Author Gemma from Everyday Latina


Chipotle Tomato Sauce

  • 3 medium Roma tomatoes
  • 1/8 small white onion
  • 1/4 stalk of celery
  • 1/4 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/2 tsp chicken bouillon (see notes)
  • 8 oz can of tomato sauce
  • 1-2 chipotle peppers in adobo sauce
  • 2 cups water (see notes)
  • salt and pepper to taste
  • 1 tbsp flour or cornstarch (optional, see recipe)


  • 1 lb ground beef
  • 1/2 tsp chicken bouillon
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • pinch of pepper
  • 1-2 medium potatoes diced into small cubes


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, 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.
  • Serve.


Whole30 Version
  • Omit the chicken bouillon from the meat and instead of doing two cups of water for the sauce, use one cup of water and one cup of compliant chicken broth or stock.
  • If you cannot find a compliant 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 flour or cornstarch use arrowroot or tapioca flour to thicken the sauce, if needed.
Kid-Friendly Version
  • 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.