Description
These Cheese & Jalapeño Stuffed Albóndigas are flavorful Mexican meatballs packed with spicy jalapeños and melted jack cheese, simmered in a smoky poblano and tomato sauce, then topped with melted cheese and fresh cilantro for an irresistible dish perfect with rice or tortillas.
Ingredients
For the Meatballs
- 2 lbs. ground beef
- 1¼ cups fresh bread crumbs
- 1 small onion, grated
- 2 cloves garlic, grated
- 1 egg
- 1½ teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons sweet paprika
- ½ teaspoon ground cloves
- 4 oz. jack cheese, cut into ½-inch cubes
- Pickled or candied jalapeños, drained
For the Sauce
- 1 tablespoon olive oil
- 1 poblano pepper, roasted, peeled, seeded, and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz.) can diced tomatoes
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt & pepper to taste
- Shredded cheese (jack or cheddar) for topping
- Cilantro for garnish
Instructions
- Mix Meatball Ingredients: In a large bowl, combine ground beef, bread crumbs, grated onion, grated garlic, egg, salt, ground cumin, dried oregano, sweet paprika, and ground cloves. Mix thoroughly with your hands until fully combined. The mixture may feel wet from the onion juice, but after resting for 15 minutes, the bread crumbs will absorb excess moisture making it easier to shape.
- Form Meatballs: Divide the mixture into 24 small patties. Place 1 or 2 pieces of pickled or candied jalapeños and a cube of jack cheese in the center of each patty. Enclose the meat around the filling and roll into tight meatballs, ensuring the filling is fully sealed inside.
- Brown Meatballs: Spray a skillet with non-stick spray and heat over low to medium heat. Brown the meatballs gently on all sides to avoid the cheese inside from bursting out. Once browned, remove the meatballs from the skillet and set aside.
- Prepare Sauce: Wipe the skillet clean and return to stovetop on medium-high heat. Add olive oil and heat until shimmering. Add the chopped onion and cook until wilted, then add minced garlic and sauté briefly. Add the roasted, peeled, seeded, and chopped poblano pepper along with the diced tomatoes, sweet paprika, ground cumin, dried oregano, salt, and pepper. Bring the mixture to a boil, then turn off heat.
- Puré the Sauce (Optional): For a smoother sauce, purée half or all of the tomato and poblano mixture using a blender or immersion blender, then return to the skillet.
- Simmer Meatballs in Sauce: Place the browned meatballs into the sauce and reduce heat to low. Let them simmer gently for 15 to 20 minutes to cook through and absorb flavors.
- Broil with Cheese: Once meatballs are fully cooked, top each with shredded cheese. Place the skillet or transfer to a broiler-safe dish under the broiler for about 5 minutes, or until the cheese melts and bubbles.
- Serve and Garnish: Remove from broiler, garnish with chopped fresh cilantro, and serve immediately. These albóndigas pair beautifully with Mexican rice or warm tortillas.
Notes
- Use fresh bread crumbs rather than dried for better texture and moisture absorption.
- Roast poblano peppers by charring them on a grill or over a gas flame, then steam in a covered bowl to loosen the skin for easy peeling.
- Adjust the number of jalapeños inside the meatballs according to your preferred spice level.
- Be gentle when browning meatballs on the stove to keep the cheese inside intact.
- If you prefer a creamier sauce, you can add a dollop of sour cream or Mexican crema when serving.
