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Mexican Chorizo Meatball Sandwiches served in an authentic bowl
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3.5 from 2 votes

Mexican Chorizo Meatball Sandwiches (Tortas de Albondigas)

Looking for a twist on the classic meatball sandwich? Try these Tortas de Albondigas (Mexican Chorizo Meatball Sandwiches). This recipe combines a wide variety of unique and flavorful ingredients like pork chorizo, cotija queso, fresh cilantro, and ground beef to create drool-worthy meatball sandwiches.
Prep Time12 mins
Cook Time15 mins
Total Time27 mins
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Servings: 6
Calories: 931kcal


Chipotle Crema:


  • 1 pound ground beef lean
  • 1 pound ground Mexican pork chorizo hot or mild
  • 2 eggs lightly beaten
  • 3 gloves garlic minced
  • 2 teaspoons Mexican oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup fresh cilantro finely diced
  • 1 cup unseasoned bread crumbs
  • ½ cup freshly grated cotija queso
  • 4 tablespoons olive oil divided
  • 4 cups chicken broth divided


  • bolillos
  • 1 carrot grated
  • 1 jalapeño slice
  • 1 avocado sliced


Chipotle Crema:

  • In a bowl combine crema and chipotle peppers. Season with salt to taste.


  • Combine the ground beef, ground chorizo, eggs, and minced garlic in a large bowl. Next add the oregano, salt, pepper, cilantro, and cotija to the bowl. Mix thoroughly. Begin to add the bread crumbs slowly, roughly 1 or 2 tablespoons at a time and mix together. Once all of the bread crumbs have been added you are looking for a consistency that holds the mixture together.
  • Make roughly 2-inch meatballs. This recipe should make about 2 dozen.
  • In a medium skillet add 2 tablespoons of olive oil and begin to heat the skillet over a medium-high heat. Add half of the meatballs and cook, turning periodically, until they are completely browned.  This should take about 3 to 5 minutes.
  • Next pour in 2 cups of chicken broth and finish cooking the meatballs for another 8-10 minutes. Remember you’re looking for an internal temperature of 160 degrees F. for the ground beef to be completely cooked.
  • Repeat for the remaining meatballs.


  • Spread the chipotle crema inside the bolillos, fill with avocado slices, meatballs, carrots, and jalapeños.


For a lighter version you can serve the meatballs in lettuce wraps or over cauliflower rice. 


Calories: 931kcal | Carbohydrates: 55g | Protein: 39g | Fat: 60g | Saturated Fat: 17g | Cholesterol: 183mg | Sodium: 2674mg | Potassium: 614mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2732IU | Vitamin C: 19mg | Calcium: 212mg | Iron: 16mg