Enchilada Meatballs (Albondigas)
These Enchilada Meatballs (Albondigas) are my go-to when I want something saucy and satisfying. The meatballs are tender, and that smoky enchilada sauce brings everything together.
Ingredients
For the Meatballs:
- 1 slice sandwich bread or 1/4 cup almond flour for keto or Whole30
- 1 pound ground beef or ground turkey
- 1 egg
- 1 teaspoon onion powder
- 1 garlic clove crushed
- 1 teaspoon chili powder
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups enchilada sauce see below
- 1 cup cheddar cheese shredded, for garnish (optional)*
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 1 yellow onion large, chopped
- 6 dried Ancho chilies
- 6 dried California chilies
- 6 dried Guajillo chilies
- 2 to 3 dried Arbol chilies optional, adds heat
- 2 garlic cloves
- salt and pepper to taste
- 5 cups chicken stock low sodium
- 1 can crushed tomatoes 28 oz can
- water as needed for thinning
Instructions
Make the Enchilada Sauce
- In a large saucepan, heat olive oil over medium heat. Sauté the chopped onion until it begins to caramelize.
- Remove stems and seeds from the dried chilies. Add them to the pan and cook for 2 to 3 minutes. Add garlic and continue to cook until fragrant.
- Season with salt and pepper. Add chicken stock and crushed tomatoes. Bring to a boil, then turn off the heat and cover with a lid. Let the mixture steep for 20 minutes.
- After steeping, blend the sauce with a stick blender or in a standard blender until smooth. Return to the stove and bring to a boil.
- Taste and adjust seasoning. Add water or more chicken stock to thin the sauce if needed. Set aside 2 cups for the meatballs and store the rest for later use.
Prepare the Meatball Mixture
- If using sandwich bread, pulse it in a food processor until you have fine crumbs. If using almond flour, skip this step.
- In a large bowl, combine the ground meat, egg, onion powder, garlic, chili powder, salt, pepper, and breadcrumbs or almond flour. Mix with a fork until fully combined.
Shape and Cook the Meatballs
- Shape the mixture into 14 to 16 balls, each slightly larger than a tablespoon.
- In a large non-stick skillet, heat olive oil over medium heat. Sauté the meatballs until browned on the outside but not fully cooked through.
Simmer in Sauce and Serve
- Add 2 cups of enchilada sauce to the pan with the meatballs. Lower the heat and simmer for 5 to 10 minutes, until the meatballs are fully cooked.
- Top with shredded cheddar cheese if desired and serve warm with rice, cauliflower rice, or vegetables.
Notes
- For a Whole30 or keto version, use almond flour instead of bread crumbs and skip the cheese.
- You can make the enchilada sauce up to a week ahead and refrigerate it in a sealed jar.
- The sauce yields about 2 quarts. Freeze leftovers in portions for later meals like enchiladas or chili.
- Sautéing the chilies before boiling helps bring out their deep, smoky flavor.
- Use gloves when handling dried chilies to avoid skin irritation.
- Simmering the meatballs in sauce makes them extra juicy and flavorful.
- If you prefer more heat, increase the amount of Arbol chilies in the sauce.
- These meatballs work well over rice or with roasted vegetables for a complete meal.