Mexican Meatballs with Chipotle Sauce (Gluten Free)

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Yesterday was a super crazy day! Some times it feels like I do nothing but run around, I spend so much time taking care of little things here and there and at the end of the day I feel like I just didn’t accomplish anything and yet, I am exsasuted

As busy and tired as I was, I managed to whip up a batch of delicious Albondigas! I guess I like to challenge myself with very complex dishes that take a lot of skill… I’m joking, of course! These meatballs are so easy to make, it’s not even funny.

My mom used to make these all the time when I was growing up, they’re so comforting and rich, they remind me of home. The chipotle pepper is so smokey and delicious but it really can pack a punch. I have the highest respect for it ever since I overused it when I was taking cooking classes. Long story short, my stew was unedible, but today, I am going to sit down  and enjoy my delicious meatballs before I get back to my busy day. Well, in fact. By the time you read this, they’ll be all gone.  

So, on the left picture, I have about 1lb of ground beef, grated onion, oregano, salt and pepper, cumin and parsley. I started to mix everything when I realized I forgot the egg! hence picture number 2. I did not use breadcrumbs for this recipe because I’m keeping it gluten free. You can use it if you’re not into that life. So, mix everything together trying not to handle it too much, form the meatballs about 1″ big. I got about 14 meatballs. 

In a blender add the diced tomatoes, tomato paste, cumin, chili powder, onion, garlic, 1 chipotle pepper, and coconut milk. I know, coconut milk is an unusual ingredient but I love the sweetness and creaminess it gives to the sauce, you can sub for heavy cream if you prefer.  If you don’t want the sauce to be spicy but still want it to be smoky, add a 1 to 2 teaspoon of the adobo sauce only. Blend until very smooth. 

Heat up a skillet on medium high heat and add 1 teaspoon of oil. Add the sauce and bring it to a boil. 

Once the sauce is boiling, gently drop the meatballs one by one into the sauce. It is important that the sauce is boiling! the only thing keeping the meatballs together is egg. If the sauce is not hot enough the egg won’t cook quick and the meatballs will fall apart in the sauce. Cover and cook for about 20-30 minutes. 

Turn the heat down to low, cover and simmer for about 20-30 minutes. Here I am just spooning the sauce over the meatballs, I did this a couple of time during the cooking process. Why? I don’t know, they looked like they needed it. 

And they’re done! If you are wondering if the meatballs got bigger…well, it is actually the skillet that is smaller. The big skillet was not working for the picture so I had to transfer them to a smaller skillet. Whatcha gonna do? #foodblogger
picture perfect! The meatballs were so light and flavorful, the grated onion really makes a difference. The sauce was spicy but a little sweet too. I really didn’t miss the breadcrumbs. they were perfect. 

I served the meatballs with toasted broccoli and cauliflower rice. It was so good! A great way to recharge after such a crazy day! 


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

One thought on “Mexican Meatballs with Chipotle Sauce (Gluten Free)

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