Albóndigas en Salsa de Chipotle

• ½ kg ground beef
• 2 tablespoons onion, finely chopped
• breadcrumbs
• 1 egg
• cilantro
• 1 potato, medium, finely chopped and precooked
• black pepper
• 1 cup milk
• 200 ml heavy cream
• 100 g cream cheese
• 2 chicken bouillon cubes
• 1 garlic, clove
• 3 chipotle chiles
• black pepper
• 3 tablespoons butter
• 2 tablespoons onion, finely chopped
• oil

Preparation

1. Step 1

   1:37
   Place the ground beef in a bowl. Add half the chopped onion, breadcrumbs, the egg, chopped cilantro (or parsley) to taste, the precooked chopped potato, and black pepper to taste. Mix everything together well with your hands until fully combined. If the mixture is too wet, add more breadcrumbs a little at a time until it holds together.
2. Step 2

   3:36
   Heat oil in a skillet over medium heat. Form the meat mixture into meatballs of desired size and place them in the hot oil. Fry, turning as needed, until browned and cooked through on all sides.
3. Step 3

   4:22
   While the meatballs are frying, combine the milk, heavy cream, remaining chopped onion, cream cheese, garlic clove, chicken bouillon cubes, chipotle chiles (2-3 or to taste for desired heat), and black pepper to taste in a blender. Blend until smooth, adding a little more milk if needed to reach a pourable consistency.
4. Step 4

   5:56
   Once the meatballs are browned, remove any excess oil or fat from the skillet if desired. Add the butter and let it melt completely. Pour the blended sauce into the skillet with the melted butter. Taste and adjust seasoning with additional black pepper or salt if needed. Bring the sauce to a simmer.
5. Step 5

   6:37
   Gently add the cooked meatballs into the simmering sauce. Allow everything to simmer together briefly so the meatballs finish cooking in the sauce and the flavors meld. The sauce will thicken slightly.
6. Step 6

   7:04
   Serve the meatballs in chipotle cream sauce garnished with a little chopped cilantro. Accompany with spaghetti or rice if desired.