Albondigas de Pollo en Salsa Verde
From sharebear1 14 years agoIngredients
- For Meatballs: shopping list
- 2-1/2 lbs freshly ground chicken breast shopping list
- 1/4 lb raw fresh spinach (stems removed), finely chopped shopping list
- 1 small white onion, finely minced shopping list
- 1 clove garlic, finely minced shopping list
- 1 Tbsp fresh mint, finely minced shopping list
- 1 chile serrano, finely minced shopping list
- 1/2 cup cooked white rice shopping list
- 3 eggs, lightly beaten shopping list
- 1 Tbsp worcestershire sauce shopping list
- sea salt to taste shopping list
- Freshly ground pepper to taste shopping list
- 1 tsp cornstarch or as needed shopping list
- For Salsa Verde: shopping list
- 10-12 tomatillos (known in Mexico as tomate verde), husks removed shopping list
- 3 or 4 whole chiles serranos shopping list
- 1 bunch fresh cilantro, largest stems removed shopping list
- sea salt to taste shopping list
How to make it
- Lightly mix the first seven ingredients together.
- Beat the eggs and Worcestershire sauce together and mix by hand into the mixture. Add sea salt and ground black pepper to taste. Add cornstarch until the mixture holds together well when you form a small amount into a ball.
- Form the mixture into balls approximately 2" in diameter. Makes 20 albóndigas. Plate the meatballs in a single layer, cover and refridgerate until ready to cook.
- To prepare salsa bring a large pot of water, bring the tomatillos and chiles to a full rolling boil. Boil just until the tomatillos begin to crack; watch them closely.
- Using a slotted spoon, scoop the cooked tomatillos and chiles into your blender jar. There's no need to add liquid. Cover, hold the blender cap on, and blend until smooth.
- While the blender is running, remove the center of its cap and, little by little, push the cilantro into the sauce. Blend just until smooth; you should still see big flecks of dark green cilantro in the lighter green sauce. Add sea salt to taste and stir.
- Pour the salsa into a 2-quart pot. Add the meatballs and bring to a simmer. Cover and allow to simmer for about 30 minutes.
- Serve with white rice and tortillas. Enjoy!
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