Albóndigas en Salsa de Chipotle

Meatballs in Chipotle Sauce

From Margarita’s Kitchen

Calories: About 600 cal.

Serves:  4 to 6 portions

Jay loves this dish, especially during fall and winter. Serve a green fresh salad with balsamic vinegar dressing before the meatballs and your meal will be balanced.

You will need

1½   Pounds of ground beef

1½   Cups of beef broth (or water)

½         Medium white onion minced

1          Garlic clove minced

2          Tea spoons of chipotle pepper juice (any brand will do, I buy Herdez)

2          Cups of tomato sauce

1          Egg

            White rice (or boiled egg)

            Bread crumbs (I like to substitute it with flax seed powder)

            Salt and Pepper

           

Preparation

For the Sauce

1)  In a pot blend the tomato sauce, onion, garlic, chipotle juice, beef broth, salt and pepper. Keep the sauce on the side and bring it to boil.

For the Meatballs

1) Mix the ground beef, bread crumbs, egg, salt and pepper.

2) Form the meatballs and in the center add just a little bit of white rice

3) In a hot saucepan put canola oil and sear the meatballs, then add the sauce and let it boil until the meatballs are perfectly cooked and the sauce thickens a little.

NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.