You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe
Mexican meatballs recipe

Mexican Meatballs with Chipotle

This is a recipe I remember making with my grandma in my early childhood.
Although she would make me grind all ingredients in a molcajete, the Mexican volcanic stone version of a mortar and pestle.
Even though we of course had a blender. Which makes me think she was only doing it to keep me entertained for a while.
Anyway, hope you enjoy one of the most traditional homemade Mexican dishes. 


For the meatballs
180 gr Fresh Tomatillo 
80 gr Onion
1 garlic clove
1kg Minced beef (ground beef)
2 Eggs
1 Cup of cooked white rice
2 Hard-boiled eggs


For the sauce:
600 gr Tomatoes
50 gr Onion
1 Garlic clove
1 Tbsp Olive Oil
1 Small can of chipotles adobados
Salt and pepper to taste






  • Chop roughly your tomatillos and onion and put in the blender along with the garlic. (If you want to be really old school you can grind manually by using a molcajete or a mortar and pestle like my grandma used to do).


  • In a large bowl, combine the tomatillo mix, with the meat, 2 raw eggs and the rice.


  • And salt & pepper and mix gently with your hands, until all the ingredients are completely mixed.


  • Cut hard boiled egg in eights and reserve.


  • Start making the sauce by putting in the blender roughly chopped tomatos, onion, garlic and the chipotle chiles.


  • Heat the oil in a deep pan and add the tomato sauce along with 2 cups of water. Season and bring to a gentle boil.
Reminds me of a scotch egg



  • Take a handful of the meat mix and place one piece of the hard-boiled egg in the middle and roll into a ball.


  • Place gently in the tomato broth.


  • Repeat the process until there’s no meat mix left.


  • Soft boil for at least 15 minutes. Serve hot!


You can always add more chipotle if you think you think you can handle it!



The Curious Mexican
Close Cookmode
If you are here for a food tour in Mexico City CLICK HERE!