Slow-Cooker Mexican Meatballs With Chorizo and Rice

Why This Recipe Works

These meatballs typically contain rice as the binder, so the challenge here was to figure out how to make ultraflavorful meatballs in which the rice became supertender and melded into the meat, and the meatballs themselves were also tender and perfectly cooked. First, we focused on the flavor and texture of our meatballs, which we wanted to have the kick and flavor of traditional albondigas. Instead of relying on a laundry list of spices, we turned to a commonly used Mexican ingredient with plenty of its own seasoning: Mexican chorizo. By substituting chorizo for a portion of the ground beef, we were able to quickly elevate our meatballs with spicy, rich flavor. We mixed milk and bread into a paste to form a panade. This was essential to ensure moisture and lightness in our meatballs. After trying many varieties of rice, both cooked and raw, we discovered that instant rice was the best option and turned out perfectly tender by the time the meatballs were finished cooking. To develop a rich sauce, we used a combination of tomato paste and canned diced tomatoes, which welcomed the deep, smoky flavors of the chipotle chile. The addition of red wine vinegar and brown sugar helped to balance the sauce with tart and sweet notes. Canned chipotle chile in adobo sauce was easy to use and provided additional heat, smokiness, and a bit of acidity. We braised the meatballs in the sauce for several hours, which not only tenderized the meatballs further but also infused the sauce with great flavor.