Albondigas with Chile Chipolte Recipe

Name: Albondigas with Chile Chipolte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. salt; 5 lb. ground beef; 1 cup rice; 1 lg. onion, minced; 2-1/2 clove garlic, minced; 1-1/2 tomatoes, minced; 1 tbsp. marjoram; 1 tbsp. thyme; 3 tsp. flour; 3 eggs; 2 tbsp. oil; 2-2/3 cup tomato, minced; 1 md. onion, chopped; 2 cups chile sauce

Servings: persons

2 tsp. salt
5 lb. ground beef
1 cup rice
1 lg. onion, minced
2-1/2 clove garlic, minced
1-1/2 tomatoes, minced
1 tbsp. marjoram
1 tbsp. thyme
3 tsp. flour
3 eggs
2 tbsp. oil
2-2/3 cup tomato, minced
1 md. onion, chopped
2 cups chile sauce

1
Add 2 tsp.
2
salt to meat, mix well.
3
Sprinkle 1 cup rice and minced onion, garlic and tomato, marjoram, thyme, flour and eggs well beaten, mix together.
4
Make meat balls (2-inch diameter).
5
Heat fry pan and add oil.
6
Saute 2-2/3 cups tomato, chopped onion and chile sauce until onions are translucent.
7
Boil water.
8
Add sauteed ingredients and salt.
9
Return to a boil and reduce heat to a simmer for 15 minutes.
10
Add meatballs one by one and cook 20 minutes.
11
Skim off fat.

1906

kcal

Calories

129

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tsp. salt, 5 lb. ground beef, 1 cup rice, 1 lg. onion, minced, and more.

Yes, Albondigas with Chile Chipolte falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Albondigas with Chile Chipolte

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