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 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 meatballs. Plate the meatballs in a single layer, cover and refridgerate until ready to cook.
  • To prepare salsa bring a large pot of water to boil, add the tomatillos and chiles. Boil just until the tomatillos begin to crack and turn browinsh in color.
  • 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 blending, remove the center of its cap and, little by little, push the cilantro into the sauce. Add garlic and onion. Blend just until smooth. Add 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 3

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  • luisascatering 7 years ago
    I'm making this for a client - will take pics and post!
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  • sosousme 7 years ago
    Sounds light with the chicken breast meat, and very tasty to boot. Nice...thanks for the great idea!
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  • mommyluvs2cook 7 years ago
    I love your recipes....and tomatillos! Sounds like another great one!
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