Albondigas (Meatballs) en Chipotle Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by robin
Reviewed: Jan. 7, 2013
I made this tonight. made a couple of changes added more garlic, salt to taste. was very good served it with homemade flour tortillas from this site. The kids and husband loved it!
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Photo by robin

Cooking Level: Expert

Home Town: Milwaukie, Oregon, USA
Living In: Keizer, Oregon, USA
Reviewed: Jul. 29, 2013
Interesting recipe. For sure needs more salt than called for...a little bland. It was very mild on the spicy scale. I am a little leary of cooking raw meat in the sauce and using the sauce afterwards...good flavor all in all. Fun recipe to make. You need to have lots of prep time though.
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Photo by linda2d
Reviewed: Feb. 8, 2013
These had very nice flavor but were a little hard to work with and the texture of the meatball was not what I'm used to. It may have been the pork, since I have not previously made meatballs with anything but beef. The meat mix was very wet and loose and the sauce was very thin. Regardless, I was able to carefully form the balls and they cooked fine in the sauce without breaking apart. I am not sure they would have handled stacking and stirring so I only had room to cook half in a single layer. I baked the rest of the meatballs. The puree that mixes in with the meat has a pretty nice flavor that might do well in other dishes(minus the egg). I found this to be on the mild to medium heat side so I wouldn't shy away from the chipotles. Half a batch made forty meatballs.
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Photo by linda2d

Cooking Level: Intermediate



 
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