Albondigas In Spicy Tomato Sauce

Albondigas are Mexican-style meatballs made with crackers instead of breadcrumbs. Served with a spicy chipotle sauce. Delicious!

  • 50
  • 4
  • 390
  • 27 g

Ingredients & Cooking


  • 1 pound Ground Beef
  • 1/4 cup saltine cracker crumbs
  • 1 large egg, slightly beaten
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons water
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • Hot cooked rice
  • Chopped fresh cilantro leaves (optional)


  1. Combine Ground Beef, cracker crumbs, egg, 2 tablespoons cilantro and water in large bowl, mixing lightly but thoroughly. Divide beef mixture into 12 2-inch meatballs. Set aside.
  2. Cook's Tip: To make cracker crumbs, place crackers in food-safe plastic bag; close bag securely, squeezing out air. Crush crackers with rolling pin to form fine crumbs. Six to seven 2 x 2-inch crackers make about 1/4 cup crumbs.
  3. Combine tomato sauce and peppers in stockpot; bring to a boil. Add meatballs. Reduce heat; cover and simmer 14 to 16 minutes, stirring halfway through cooking time to cover meatballs with sauce and ensure even cooking.
  4. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  5. Serve over rice, as desired. Garnish with cilantro, if desired.

Safe Handling Tips

Nutrition Information

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