Albóndigas Mexicanas – smoky Mexican meatballs

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This albóndigas Mexicanas recipe is full of smoky flavour. Serve up these Mexican meatballs as a tasty midweek meal, served with plenty of coriander and fluffy rice.

First published in 2018






To make the meatballs, place all the ingredients in a bowl and mix together thoroughly with your hands. Test the seasoning of the mixture by frying off a pinch of the mixture and tasting
When you’re happy with the flavour, divide the mixture into eight and roll into balls
Place the tomatoes over an open flame (a gas hob or a barbecue works best) and rotate until the skins are completely black. Leave to cool. Do the same with the onion, chilli and garlic (keeping the skins on)
When cool enough to handle, peel and discard the black skins from the charred vegetables. Finely chop the onion, chilli and garlic and gently fry in a splash of olive oil with a pinch of salt
Roughly chop the tomatoes and add them to the pan once the onions have softened. Stir through the smoked chilli paste and simmer for 10–15 minutes
Transfer the sauce to a blender and blitz to a smooth sauce
Dust the meatballs in flour. In a high-sided, non-stick pan, start to gently brown off the meatballs in a splash of oil
Pour over the tomato sauce and cover with a lid. Simmer on the lowest heat for 20 minutes to allow the meatballs to gently steam and become nice and tender
Serve hot with plenty of fresh coriander and a bowl of fluffy rice

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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