Pollo Albondigas-chicken Meatballs
From sharebear1 11 years ago
- 45 minutes to make
- Serves 4
This is a mexican recipe for chicken meatballs in a salsa verde sauce. Serve with rice and tortillas. If the serrano peppers are to spicy for you feel free to substitute jalapenos or poblano peppers for less heat.
Ingredients
- 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
- salt to taste 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 3 or 4 whole chiles serranos shopping list
- 1 bunch fresh cilantro, largest stems removed salt to taste shopping list
- 2 cloves garlic, minced shopping list
- 1/2 white onion, minced 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 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!
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