Mayo Ketchup chef-owner Mandy Estrella dishes out a delicious recipe for Latin-style meatballs

Quick, easy, and delicious, these savory meatballs are bathed in a slightly sweet tomato-chili sauce.

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Chef Mandy Estrella, who owns fast-casual Puerto Rican, Dominican, and Cuban restaurant Mayo Ketchup in Lafayette Square, developed this recipe for classic Albondigas en Salsa de Chile Dulce using The Spice Hunter’s® chili powder. Used in both the meatball seasoning and the sauce, The Spice Hunter’s® high-quality chili powder balances the sweetness of the tomatoes while adding a fiery heat that you’re sure to love and crave.

Latin-style Meatballs in a Tomato-Chili Sauce

Yields 24 meatballs

Latin-style Meatballs:

  • 1 large egg
  • ⅓ cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 cup plain breadcrumbs
  • 1 tablespoon The Spice Hunter® chili powder
  • 1 teaspoon The Spice Hunter® roasted garlic
  • 1 teaspoon ground oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1½ pounds 80/20 ground beef
  • ½ cup finely chopped yellow onion
  • ½ cup finely chopped green bell pepper
  • ¼ cup chopped fresh cilantro

Tomato-Chili Sauce:

  • 1 tablespoon olive oil
  • ¼ cup chopped yellow onion
  • 1 28-ounce can petite diced tomatoes
  • 3 tablespoons tomato paste
  • 1 tablespoon The Spice Hunter® chili powder
  • 1 tablespoon granulated sugar

Directions:

1. Preheat the oven to 425 degrees.

2. In a large mixing bowl, whisk together egg, ketchup, and Worcestershire sauce. Stir in breadcrumbs and spices to form a paste. Add all remaining ingredients, and mix by hand until well-blended.

3. Form mixture into 24 meatballs that are approximately 1½ inches in size. Transfer meatballs to a greased or foil-lined baking sheet, and cook for 20 to 25 minutes.

4. While the meatballs are cooking, heat olive oil in a 3-quart saucepan over medium heat. Add onion and saute until translucent. Add all remaining ingredients, and simmer for 20 minutes over medium heat.

5. Using an immersion blender, blend the sauce in the pan until smooth, or allow sauce to cool to room temperature and transfer to the bowl of a blender or food processor to purée until smooth.

6. Serve meatballs over steamed white rice with a generous serving of sauce over top.