Chipotle Meatballs El Naranjo Restaurant Oaxaca Mexico

Transport your taste buds to the vibrant culinary heart of Oaxaca with these Chipotle Meatballs inspired by the esteemed El Naranjo restaurant. This recipe beautifully combines ground beef and pork with aromatic spices, tender white rice, and fresh parsley, resulting in juicy, flavor-packed meatballs. Simmered in a smoky, slightly spicy chipotle-tomato sauce infused with adobo, smoked paprika, and bay leaves, these meatballs are a comforting yet bold dish that delivers authentic Mexican flavors. Perfectly paired with warm tortillas, fluffy rice, or crusty bread, this easy-to-follow recipe is ideal for weeknight dinners or special occasions. With its rich, smoky sauce and irresistible homemade touch, this dish is a surefire way to impress your guests and add a dash of Oaxacan charm to your table.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 500 grams ground beef
• 250 grams ground pork
• 1 medium white onion, finely chopped
• 3 pieces garlic cloves, minced
• 50 grams uncooked white rice
• 1 large egg
• 50 grams breadcrumbs
• 2 tablespoons parsley, finely chopped
• 2 pieces canned chipotle peppers in adobo sauce
• 4 medium whole tomatoes, canned or fresh
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 500 milliliters chicken broth
• 2 pieces bay leaves

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground pork, half of the finely chopped onion, minced garlic, uncooked rice, egg, breadcrumbs, chopped parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly until all ingredients are well incorporated.

Step 2

Using your hands, shape the mixture into medium-sized meatballs, about 1.5 inches in diameter. Set aside on a tray.

Step 3

In a blender, combine the chipotle peppers, canned or fresh tomatoes, and chicken broth. Blend until smooth. Set aside.

Step 4

Heat the vegetable oil in a large, deep skillet or saucepan over medium heat. Add the remaining chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 5

Pour the blended chipotle-tomato mixture into the skillet. Add smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Stir well and bring to a simmer.

Step 6

Gently place the prepared meatballs into the simmering sauce. Add bay leaves to the skillet.

Step 7

Reduce the heat to low, cover, and let the meatballs cook for 35-40 minutes, stirring occasionally to ensure they don't stick to the bottom. Taste the sauce and adjust seasoning with more salt if needed.

Step 8

Remove the bay leaves before serving. Serve the meatballs hot, garnished with additional parsley if desired. Pair with warm tortillas, rice, or crusty bread.

Nutrition Facts

Serving size	(2107.6g)

Amount per serving	% Daily Value*
Calories	2777.5

Total Fat 180.1g	0%
Saturated Fat 61.4g	0%
Polyunsaturated Fat 18.8g
Cholesterol 776.4mg	0%
Sodium 7612.9mg	0%
Total Carbohydrate 122.5g	0%
Dietary Fiber 13.4g	0%
Total Sugars 23.7g
Protein 180.7g	0%

Vitamin D 53.8IU	0%
Calcium 358.0mg	0%
Iron 19.4mg	0%
Potassium 3386.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 25.5%

Carbs: 17.3%