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Albondigas de Cordero en Salsa Chipotle

Servings 4
Prep Time 15 mins
Cook Time 1 hr


  • 500 g Mince Lamb
  • 4 tbsp fresh chopped coriander
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 egg
  • ¼ cup panko breadcrumbs
  • 1 tbsp 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 tsp salt
  • 1 tbsp vegetable oil
  • 2 tbsp creme fraiche



  • 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.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, comida mexicana, albondigas,, main course, comfort food