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SECO Step by Step - Albondigas En Salsa Chipotle (Meatballs in Chipotle Sauce)

Submitted by: Darlene in BC Canada

STEP ONE: Mix meatball ingredients


2 lb beef ground finely
1 lb pork ground finely
1 cup onions finely chopped
6 Tbsp bread crumbs
3 Tbsp coriander (cilantro) fresh minced
1 1/2 tsp oregano dried
1 tsp cumin ground salt and pepper to taste

Meatballs: Combine all the meatball ingredients and mix well.

Note: Makes: 5 pints

STEP TWO: Shape all the meatballs

Form into 1 1/2 inch balls.

STEP THREE: Brown meatballs

Brown the meatballs then remove - go to next step.


STEP FOUR: Pop meatballs in oven on low to keep warm and let the grease drain

Drain and keep warm in the oven, and let grease drain.

STEP FIVE: Saute onions and garlic until translucent and soft


1 Tbsp vegetable oil
1 large onion, chopped
6 garlic cloves, chopped
3 cups tomato sauce
5 chipotles canned in adobo sauce, stemmed and chopped
5 Tbsp adobo sauce (from chilies)
2 cup beef broth

Sauce: To make the sauce, add the oil to the pan and sauté the onion and garlic until soft.

STEP SIX: Mix all sauce ingredients and bring to a boil

Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth.

STEP SEVEN: Add mearballs into mixture then ladle into jars

Return the sauce to the pan, add the meatballs, and heat through.

STEP EIGHT: Place jars into pressure canner and process

Ladle into jars leaving a 1” headspace. Check for air bubbles then adjust headspace if needed. Process pints at 10 lb pressure for 75 minutes or quarts for 90 minutes.

STEP NINE: Fresh out of the canner and still boiling.



Tortilla cups

6 flour tortillas (6 inch)
vegetable oil for frying
chopped lettuce

To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees F. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each
of the tortilla cups, top with the albondigas, and serve.



Great served on rice or in a meatball sandwich