Vegan Meatballs in Chipotle Sauce (Albóndigas al Chipotle)
Quick and easy vegan meatballs in a smoky and spicy chipotle sauce. Delicious served with Mexican red rice.
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Prep Time 5 minutesmins
Cook Time 20 minutesmins
Course Main
Cuisine Mexican
Servings 2
Equipment
Blender
Ingredients
12store bought plant-based meatballs
400gtin of chopped tomatoes
1white onion
4clovesof garlicpeeled
1or 2 chipotles in adobodepending on heat level
½teaspoonMexican oregano
Pinchof ground cinnamon
½teaspooncracked black pepper
½tablespoonvegetable oil
Instructions
Half the white onion. Cut one half into chunks to be blended and dice the other half to be sauteed.
Heat ½ tablespoon of vegetable oil in a pan over medium heat. Once hot add the diced onion to the pan. Cook until the onion is soft and translucent, around 5 minutes.
While the onion is cooking, place the tin of chopped tomatoes, the other half of the white onion cut into chunks, peeled garlic cloves, chipotles, Mexican oregano, black pepper and salt in a blender, blend until smooth.
Pour the blended mixture into the pot with the onions and bring it to a simmer. Cook until the mixture has turned deep red and thickened slightly. This will take around 15 minutes.
While the sauce is cooking, cook the plant-based meatballs according to the packet's instructions.
If the sauce is ready before the meatballs, turn down the heat to low and continue to cook.
Once the meatballs are ready, add them to the sauce and mix well to coat. Taste the sauce to check the seasoning then serve with Mexican red rice or your favourite side.