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Overhead image of a blue bowl of pork albondigas in a arbol Chile sauce with cilantro leaves on top and a spoon in the bowl.
Kate Ramos

Albondigas with Arbol Chile Tomato Sauce

Oven-roasted Albondigas with Árbol Chile Tomato Sauce- an easy main dish, perfect for a quick meal. Tender meatballs made with lots of fresh herbs, ground pork and ground beef in a delicate tomato sauce. Serve with Coconut-Cilantro Rice for a super tasty dinner.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 -6 servings
Course: Meat
Cuisine: Mexican
Ingredients Equipment Method Video Notes

Ingredients
  

for the albondigas:
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 large egg
  • 1/2 large white onion minced
  • 1/2 cup unseasoned breadcrumbs
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro leaves and tender stems
  • 2 tablespoon chopped fresh Mexican oregano leaves or Mediterranean oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
for the arbol chile sauce:

Equipment

Method
 

  1. Heat oven Heat oven to 400°F and place an oven rack in the top of the oven. 
  2. Mix albondigas. Combine all the ingredients for the albondigas in a large bowl. Mix gently with wet hands until all the ingredients are evenly mixed. 
  3. Form albondigas. Use a one ounce-sized cookie scoop or a tablespoon to scoop the mixture into evenly-sized meatballs. Place them on a baking sheet. Then using wet hands shape them into smooth balls. 
  4. Bake albondigas. Bake albondigas on the top rack of the oven until browned and cooked through, about 15-20 minutes. 
  5. Blend the sauce. Combine arbol chiles, tomatoes, onion, garlic, and salt in the blender. Blend on high until smooth. 
  6. Fry the sauce. Heat oil in a large frying pan over medium-high heat. Once oil is hot, but not smoking, add sauce, stirring constantly. Be careful, sauce will splatter. Fry for a minute or two or until the sauce becomes fragrant and the color changes from light pink to red. 
  7. Simmer the sauce and add meatballs. Add broth and bring to a boil. Reduce the heat and simmer the sauce until the meatballs are ready. When they are done, transfer them to the sauce and cook for a few more minutes until the flavors are combined. 
  8. Enjoy! Garnish with fresh cilantro leaves and serve. 

Video

Notes

  1. Make ahead: This dish is even better the next day! Make up to 5 days in advance, let cool, then transfer meatballs in the sauce to an airtight container. You can also freeze for up to 3 months. Thaw overnight then reheat until warmed through on the stove or in the microwave.
  2. Heat level: The sauce only has 2 arbol chiles in it so it is not very spicy. Add more chiles if you'd like it spicier or less if you'd like it less spicy.
  3. Simmer longer: The longer you let the meatballs simmer in the sauce, the more flavor they will have. Cover the pan or add more broth if the sauce is getting too dry.
  4. Serving suggestions: Arroz Blanco or Cilantro Lime Rice with Simple Stewed Green Beans.

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