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Albondigas in Smoky Red Chile Sauce

Latin / Comfort

Albondigas in Smoky Red Chile Sauce

Tender meatballs simmered in a warm chile-tomato sauce with rice, tortillas, and bright carrot relish.

Prep 30 minCook 45 minServes 4–6
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Quantities are adjusted to 1×; seasoning remains to taste. The downloadable PDF contains the standard 1× recipe.

Ingredients

  • 1½ lb ground beef or beef-pork blend
  • ½ cup cooked rice
  • 1 egg and 2 garlic cloves
  • Cumin, oregano, salt and pepper
  • 4 dried guajillo chiles
  • 1 can fire-roasted tomatoes
  • 2 cups chicken stock
  • Rice, tortillas, parsley and carrot relish

Method

  1. Mix meat, cooked rice, egg, garlic, cumin, oregano, salt, and pepper. Shape into large meatballs.
  2. Toast and soak the chiles, then blend with tomatoes and stock until smooth. Strain if desired.
  3. Brown the meatballs, pour in the sauce, cover, and simmer until tender and cooked through.
  4. Serve with white rice and warm tortillas; finish with parsley and a fresh carrot relish.

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