Meatballs In Spicy Tomatillo Sauce Albondigas En Salsa Verde Recipes
MEATBALLS WITH SALSA VERDE
Every cook in Mexico has her own recipe for meatballs, or albóndigas, but we have to admit, this recipe for Meatballs with Salsa verde is one of our favorites! Salsa verde, or green sauce, is a popular Mexican salsa made from whole tomatillos, onions, jalapeños and garlic. Salsa verde has a fresh, tangy and slightly spicy flavor. The meatballs, made with equal parts ground beef and ground pork, are perfectly seasoned, then cooked directly in the Salsa Verde, where they absorb all of the wonderful flavors and become plump, tender and juicy. They're so good; we suggest making a double batch!
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Step 1 To blender, add tomatillos, onion, garlic, jalapeños, chicken bouillon and 1 cup water. Blend until smooth and well combined. Add tomatillo sauce to large saucepan over medium-high heat; bring to boil. Reduce heat to medium low; simmer, stirring occasionally until sauce thickens slightly, about 10 minutes. Season sauce with Adobo, keep warm. Step 2 Season beef and pork with Adobo. In bowl, combine meat, soaked breadcrumbs, eggs, onion, cilantro and oregano. Mix thoroughly. Step 3 Using palms of hands, roll 1 heaping tablespoon meat mixture to form round ball about size of walnut. Repeat with remaining meat mixture to form about 24 meatballs. Step 4 Add meatballs to reserved sauce set over medium-low heat. Cover pot and simmer until meatballs are cooked through, about 25 minutes, gently stirring and adding water in 2 tablespoon measures if sauce evaporates below tops of meatballs. Serve with cooked white rice or pasta.
MEATBALLS IN SPICY TOMATILLO SAUCE (ALBONDIGAS EN SALSA VERDE)
From the Goya "Best of the Americas: Mexico" booklet, hearty meatballs covered in an authentic spicy Salsa Verde in this classic Centeral Mexican dish.
Provided by ElleFirebrand
Categories Poultry
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In batches, puree tomatillos, onion, garlic and chipotles in blender or food processor. Pour into saucepan large enough to hold sauce and meatballs. Stir in beef broth and bring to boil on medium-high heat. Lower heat and simmer for 10 minutes. Season with Adobo.
- Season beef and turkey (or pork) with Adobo. In bowl, combine meat, soaked bread crumbs, eggs, onion, minute, cilantro and oregano. Mix thoroughly.
- To form meatballs, put 1 heaping tablespoon of meat in palm of hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
- Add meatballs to sauce, cover and simmer for 25 minutes. Ths sauced should just cover meatballs. Stir occasionally, adding water if necessary. Served in heated dish, sprinkled with chopped cilantro.
Nutrition Facts : Calories 343.6, Fat 14.2, SaturatedFat 4.6, Cholesterol 139.4, Sodium 237.9, Carbohydrate 25.1, Fiber 4, Sugar 7.7, Protein 29.1
SMOKY, SPICY TOMATILLO SALSA VERDE AKA GREEN HELL!
This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 3 cups, 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients into a blender.
- Process till pureed.
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