I love holidays, they make me feel relax and inspired and even though this year we are not travelling anywhere because of COVID, there is a sense of tranquility at home. I don’t have to homeschool my children and I don’t have to stress out about homework.
So these days I have been cooking delicious things at home, I love cooking for them. They are my number one fan of my food, the hubby and my two little chicks are so supportive in what I do, so from time to time I like to surprise them with new recipes.
Today was one of those days when I’m feeling very happy and relax. I made these delicious albodigas de cordero en salsa chipotle or lamb meatballs with coriander and other herbs and I topped them with the most amazing and delicious chipotle sauce ever. Totally comfort food, which for me it is the best.
Albondigas de Cordero en Salsa Chipotle
Ingredients
- 500 g Mince Lamb
- 4 tablespoon fresh chopped coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 egg
- ¼ cup panko breadcrumbs
- 1 tablespoon vegetable oil
To make the chipotle sauce
- 2 chipotle in adobo chillies
- 3 tomatoes cut in halves
- ½ peeled white onion cut in chunks
- 2 peeled garlic cloves
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 tablespoon creme fraiche
Instructions
Method
- Place all the meatball ingredients, apart from the vegetable oil, in a large mixing bowl and mix very well.
- Form your meatballs and set aside. Then heat a nonstick frying pan and add the oil. Place all the meatballs on the frying pan and fry them on one side for 5 min then turn them and fry them on the other side for another 5 min. This step is call sealing your meat. Then preheat the oven to 180 degrees C or 350 F.
- While the meatballs are frying, place in a blender the tomatoes, onion, chipotle chilli and garlic and blend until getting a smooth sauce. Heat a saucepan and add the oil. Pour the sauce into the heated saucepan and add salt. Cook for 15 min, making sure to stir once in a while.
- Once your meatballs are sealed, place them on a baking bowl and put them in a preheat oven. Bake for 15 min. Take them out and place them on a serving plate.
- By now your sauce must be ready. Turn the heat off and add the creme fraiche. Mix very well and the. Pour the sauce over the lovely and juicy meatballs.
- Serve these delicious Albondigas de Cordero en Salsa de Chipotle with some rice and greens. Enjoy them with all your family and a very cold coronita.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Listo!
Provecho X
Robyn says
Do you find you get enough flavour in your sauces using fresh tomatoes from the supermarket? Your sauces always look so delicate. I’m used to cooking italian sauces made with tinned tomatoes – much thicker and darker. Is the taste similar to what you would have in baja Mexico?