This is an old recipe my mom showed me a long time ago. They are Chipotle Mexican meatballs (albóndigas) stuffed with cream cheese. They usually go with white Mexican white rice topped with a little bit of sour cream and mozzarella cheese. I replaced the white rice with cauliflower. These are perfect for meal prepping or for a large family dinner. They are so good and one of my favorite things my mom use to make for me as a kid.
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[Ingredients]
Sauce:
1 Can of fire roasted diced tomatoes – you can also use regular diced tomatoes or just cut up 1 large tomato
1 Can of chipotle sauce
Cilantro – add enough for some flavor depending on how much use like cilantro, it is also optional. If you don’t like it you don’t need to add it.
1/4 Onion
1 Garlic clove or garlic powder
1/4 Bell pepper
1/2 tbs Consomé de tomate
Black pepper
Meat:
Ground beef
1 Can of Devil meat or devil ham
Handful of pork rinds crushed
Mustard
1 egg
Garlic powder
Black pepper
Salt
Fajita seasoning
1 box of cream cheese
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Note: I usually wing it when it comes to knowing exactly how much to use of a specific ingredient. The measurements on top are kinda so you can get an idea of how much I use.
[Instructions]
For the sauce:
Blend all the ingredients for the sauce in a blended.
Add sauce to a large pan, put it on medium heat.
For the meat:
Add all the ingredients together for the meat and mix it together like if you are going to make burger patties.
Grab a handful of the meat and before you roll it up into a ball place a tbs of cream cheese in the middle. Roll the meat up into a little ball where you can’t see the cream cheese anymore.
Cooking the meatballs:
There are two ways to do them.
First way you can do them is by placing them in the oven at 400 degrees F for 10 min and then add them inside the saucepan so the can continue cooking on the inside. Let them cook on the sauce for like 10 min on med heat.
Second way you can do them is by “frying” them in another pan. (Takes longer and can stink up your house)
Place in pan on medium high heat, keep turning them till they turn brown on the outside and once they are completely brown on the outside (do like 3 meatballs at a time when because they can easily burn if you are not turning them around quick enough), add them into the sauce and let them continue to cook on the inside for another 10 min on med heat.
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