Friday, October 21, 2011

Albondigas Rellenas de Huevo - Meatballs stuffed with hard-boiled egg

Hello everyone! Here I am with a new (not so new if you are a Mexican) Mexican recipe and this time it's "meatballs" who doesn't like meatballs? They are so versatile! They can be "simple" or "fancy" and you can use pretty much any meat to make them! (turkey, beef, veal, lamb, pork... ANYTHING). This recipe is not uncommon in Mexico and it makes GREAT meatballs that go perfect next to white (buttered, YUM!) rice. It might sound a little weird to you (if you have never had them before) but these meatballs are stuffed with hard-boiled egg... Trust me... you have to try them! So... here is the recipe:

Albondigas rellenas de huevo / Meatballs stuffed hard-boiled egg

Yields: 8 Meatballs (4 servings)


1 lb. ground beef
1 chipotle pepper (from a can of chipotle peppers in adobo sauce)
2 cloves of garlic
1/4 white onion
6 roma tomatoes (or about 4 of the whole red tomatoes) - cut in quarters or big chunks -
3 hard-boiled eggs cut in quarters (you will probably only need 2 because we are making about 8 meatballs but cook 3 eggs just in case)
1/4 cup of white rice
1 cube of chicken bouillion
salt and pepper to taste (about 2 tsp. salt and 1 tsp. of black pepper... adjust to your taste)
about 1.5 tbsp. vegetable oil (or a little more if necessary)

- In a middle sauce pan pour some water (fill it about half-way) and when the water starts boiling throw the 1/4 cup of white rice and let it boil for only 5 minutes, remove from the heat, drain the rice immediately and set aside (let it cool for about 5 minutes)

- Mix the ground beef with the rice, season with some salt and black pepper and mix it all well with your hands.
- With the meat start making "patties" (like hamburger patties) and wrapping the egg quarters with those patties (one quarter per each of the patties) Making sure the egg is completely wrapped by the mix of meat/rice. Do this with all the meat/rice mixture. You should have about 8 meatballs. Set aside.

- Put your tomatoes, garlic, chipotle pepper and about 1 cup of water in the blender. Blend it all until it makes a sauce (as smooth as possible)
- In an extended non-stick pan using medium-low heat add the oil and fry your 1/4 onion there (you can slice the onion if you want, it doesn't matter much but the onion will be removed) While the onion is frying and the oil is hot add your meatballs carefully so they don't open or fall apart, if you use medium or medium-high heat it might cause them to break so just be patient and seal your meatballs on all sides.

-Once they are browned on all sides (about 9-10 minutes) remove the oil and the oil excess. Add your sauce and chicken bouillion (you can add some salt at this point if necessary but wait until the sauce has been simmering for about 5 minutes to taste and adjust) once you add the sauce you can also add chopped potatoes if you want just to add something else, but I left it like that. Bring it all to a boil, cover, turn the heat down to low and let it simmer for about 35 minutes and serve.

I hope you like this recipe! If you do please let me know! Comments are always a great encouragement to keep cooking/sharing.



  1. Hubby (who's picky!) rated this a 9/10, and I had to use a regular old red pepper, so I imagine chipotle in adobo would have capped it at 10/10. Will make again. Thanks P =)

  2. I am so glad you guys enjoyed it! Trust me... Real chipotle pepper will make it a 10 easily! ;)

  3. This is interesting. We have something in the U.K called Scotch egg that is a boiled egg covered in meat, but without the sauce.

  4. Wow Shaheen! That is interesting indeed! :D I am going to have to look for the recipe and try it!

  5. We're moving and I am finally getting THE kitchen that I would love to cook in. I will try this recipe for Ramadan.

    Thanks Paloma.

  6. Hola Paloma, vine a saludarte. Y entonces ¿agregas el arroz casi crudo? ¿ALcanza a cocer completamente?
    Un saludo


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