Mexican meatballs
Print Recipe

Meatballs in chile pasilla recipe

Exquisite balls of beef and pork stuffed with hard-boiled egg. They are bathed in a delicious sauce of chile pasillla and are accompanied by potatoes.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: Beef, eggs, Pork, Potato
Servings: 24 meatballs
Author: Lucy Bertoni Peña


  • 2 tbsp Salt
  • 10 Black Peppers
  • 5 Garlic Cloves
  • 2 Onion
  • 9 oz Ground Beef
  • 35 oz Minced Pork
  • 4 Eggs
  • 6 Hard-Boiled Eggs
  • 1/2 cup Rice Flour
  • 6 oz Chile Pasilla
  • 6 Cooked Potatoes
  • Water
  • Chicken Concentrate


  • Grind a tablespoon of salt, black pepper, 2 garlic cloves and 1 onion with a molcajete. If you do not have molcajete you can do it with a blender.
  • Stir the mixture with the ground beef, 4 eggs and 1/2 cup of rice flour. Mix very well.
  • Cut each of the hard eggs into 4 parts.
  • Take a portion of the mixture, squash it and make it into a meatball shape by wrapping a piece of hard-boiled egg.
  • In an express pot with water, add a tablespoon of salt, 1 garlic clove, 1/2 onion and wait for it to start boiling.
  • Add the meatballs to the pot, wait for it to begin to release steam, and then cook for 30 minutes.
  • Soak chile pasilla in boiling water. Blend it with water, 2 garlic cloves, 1/2 onion and chicken concentrate.
  • Pour the sauce into a hot pan. Let it boil, check the seasoning and add a little of the broth in which the meatballs were cooked. You can add so much broth or water until it takes the consistency that you like, but try not to get too watery.
  • Add the meatballs and 6 cooked and chopped potatoes. Let it boil for 5 minutes.
  • You can serve with white rice and beans.



  • If you do not have a molcajete, you can blend the ingredients together with the eggs and add ground pepper instead of black peppercorns.
  • The amount of beef and pork depends on the taste of each person.