Mexican meatballs in tangy green tomatillo sauce.
Ingredients
Scale
Measurement units
- 1 lb ground beef
- ½ lb ground pork
- ⅓ cup uncooked rice
- 1 whole egg
- 1 medium white onion
- 4 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp salt
- 2 tbsp fresh mint, chopped
- 1 ½ lb tomatillos
- 2 whole serrano chiles
- ½ cup fresh cilantro
- 2 cup chicken broth
- 2 medium zucchini, sliced
- 2 tbsp vegetable oil
Ingredients
Scale
Measurement units
- 1 lb ground beef
- ½ lb ground pork
- ⅓ cup uncooked rice
- 1 whole egg
- 1 medium white onion
- 4 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp salt
- 2 tbsp fresh mint, chopped
- 1 ½ lb tomatillos
- 2 whole serrano chiles
- ½ cup fresh cilantro
- 2 cup chicken broth
- 2 medium zucchini, sliced
- 2 tbsp vegetable oil
Instructions
Make the meatballs
Mix beef, pork, rice, egg, half onion (diced), half garlic, cumin, salt, mint. Form meatballs (about 1.5 inches diameter, 1.5 oz each).
Ingredients
- beef (1 lb)
- pork (½ lb)
- rice (⅓ cup)
- egg (1 whole)
- onion (½ medium)
- garlic (2 cloves)
- cumin (1 tsp)
- salt (1 tsp)
- mint (2 tbsp)
Make the salsa verde
Simmer tomatillos and serranos until soft. Blend with remaining onion, garlic, half the cilantro. Fry in oil 5 minutes. Add broth.
Equipment
- blender
- large pot
Ingredients
- tomatillos (1 ½ lb)
- serranos (2 whole)
- onion (½ medium)
- garlic (2 cloves)
- cilantro (¼ cup)
- oil (2 tbsp)
- broth (2 cup)
Simmer until tender
Add meatballs (about 1.5 inches diameter, 1.5 oz each) to sauce. Cover, simmer 25 minutes. Add zucchini last 10 minutes.
Equipment
- large pot
Ingredients
- zucchini (2 medium)
Garnish and serve
Ladle meatballs (about 1.5 inches diameter, 1.5 oz each) and sauce into bowls, topped with remaining cilantro.
Ingredients
- cilantro (¼ cup)
Before you cook
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