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These juicy, cheese-filled alb\u00f3ndigas<\/strong> (Mexican meatballs) simmered in a flavorful salsa roja<\/strong> are perfect for a comforting meal! Serve them with rice, tortillas, or beans for a classic homemade dish<\/strong>.<\/p>\n 1 lb ground beef<\/strong> (or a mix of beef and pork)<\/p>\n \u00bd cup bread crumbs<\/strong> (or crushed crackers)<\/p>\n 1 large egg<\/strong><\/p>\n 1 tsp garlic powder<\/strong><\/p>\n \u00bd tsp onion powder<\/strong><\/p>\n \u00bd tsp cumin<\/strong><\/p>\n \u00bd tsp paprika<\/strong><\/p>\n \u00bd tsp salt<\/strong><\/p>\n \u00bd tsp black pepper<\/strong><\/p>\n \u00bd cup shredded mozzarella or Oaxaca cheese<\/strong> (for stuffing)<\/p>\n 4 Roma tomatoes<\/strong><\/p>\n 2 dried guajillo chiles<\/strong>, seeds removed<\/p>\n 1 chipotle pepper in adobo<\/strong> (optional, for smokiness)<\/p>\n 2 garlic cloves<\/strong><\/p>\n \u00bc white onion<\/strong><\/p>\n 1 tsp oregano<\/strong><\/p>\n 1 tsp chicken bouillon powder<\/strong> (or salt to taste)<\/p>\n 2 cups water or broth<\/strong><\/p>\n 1 tbsp vegetable oil<\/strong><\/p>\n Extra shredded mozzarella or Oaxaca cheese<\/strong><\/p>\n Chopped fresh cilantro<\/strong><\/p>\n <\/p>\n In a small pot, bring water to a boil<\/strong> and add tomatoes and dried guajillo chiles<\/strong>. Boil for 5 minutes<\/strong> or until softened.<\/p>\n Blend tomatoes, softened chiles, chipotle (if using), garlic, onion, oregano, bouillon, and 2 cups of water\/broth<\/strong> until smooth.<\/p>\n Heat 1 tbsp of oil in a pan<\/strong>, strain the blended sauce into the pan, and simmer for 10-15 minutes<\/strong> until slightly thickened.<\/p>\n In a bowl, mix ground beef, bread crumbs, egg, garlic powder, onion powder, cumin, paprika, salt, and pepper<\/strong>.<\/p>\n Divide the mixture into small portions<\/strong>, flatten each portion, and stuff with a small amount of cheese<\/strong>. Seal into a round meatball shape<\/strong>.<\/p>\n In a large skillet, heat a little oil and lightly brown the meatballs<\/strong> on all sides (they don\u2019t need to be fully cooked).<\/p>\n Transfer the browned meatballs into the simmering salsa roja.<\/p>\n Cover and cook on medium-low heat for about 20 minutes<\/strong> until the meatballs are fully cooked.<\/p>\n Sprinkle extra shredded cheese on top<\/strong>, cover, and cook for 2-3 more minutes<\/strong> until melted.<\/p>\n \ud83d\udd25 Serve the cheesy alb\u00f3ndigas<\/strong> with: \u2714 For juicier meatballs<\/strong>, add a little milk or finely grated onion to the mixture. This Alb\u00f3ndigas con Queso en Salsa Roja<\/strong> is a cheesy, saucy, and flavorful dish<\/strong> that will be a hit at any meal! Would you try this? \ud83d\ude0d\ud83d\udd25<\/p>\n","protected":false},"excerpt":{"rendered":" These juicy, cheese-filled alb\u00f3ndigas (Mexican meatballs) simmered in a flavorful salsa roja are perfect for a comforting meal! Serve them with rice, tortillas, or beans for a classic homemade dish. Ingredients: For the Alb\u00f3ndigas (Meatballs): 1 lb ground beef (or a mix of beef and pork) \u00bd cup bread crumbs (or crushed crackers) 1 large […]<\/p>\n","protected":false},"author":1,"featured_media":6208,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6206"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6206\/revisions"}],"predecessor-version":[{"id":6209,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6206\/revisions\/6209"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6208"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients:<\/strong><\/h1>\n
For the Alb\u00f3ndigas (Meatballs):<\/strong><\/h4>\n
For the Salsa Roja (Red Sauce):<\/strong><\/h4>\n
For Topping:<\/strong><\/h4>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nInstructions:<\/strong><\/h1>\n
Step 1: Prepare the Salsa Roja<\/strong><\/h4>\n
Step 2: Make the Alb\u00f3ndigas (Meatballs)<\/strong><\/h4>\n
Step 3: Cook the Alb\u00f3ndigas in Salsa Roja<\/strong><\/h4>\n
Step 4: Serve & Enjoy!<\/strong><\/h3>\n
\u2714 Warm corn tortillas<\/strong>
\u2714 Mexican red rice<\/strong>
\u2714 Refried beans<\/strong>
\u2714 Garnish with fresh cilantro & extra cheese<\/strong><\/p>\nTips for the Best Alb\u00f3ndigas<\/strong><\/h3>\n
\u2714 Want spicier sauce?<\/strong> Add an extra chipotle or use a serrano pepper.
\u2714 For a thicker sauce<\/strong>, let it simmer longer before adding the meatballs.
\u2714 Swap the cheese!<\/strong> Try queso fresco, cheddar, or even pepper jack<\/strong> for a twist!<\/p>\n