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 alb√≥ndigas. 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!

Reviews & Comments 1

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    " It was excellent "
    windy1950 ate it and said...
    Very very nice, Sharebear!! ^5
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