Best 4 Meatballs In Spicy Tomatillo Sauce Albondigas En Salsa Verde Recipes

Embark on a culinary journey to discover the vibrant flavors of "Meatballs in Spicy Tomatillo Sauce Albondigas en Salsa Verde". This tantalizing dish combines tender meatballs, a zesty tomatillo sauce, and an array of Mexican spices to create a symphony of flavors that will delight your taste buds. With its vibrant green hue and tantalizing aroma, this traditional Mexican dish is sure to become a favorite in your kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure to create this exquisite dish.

Let's cook with our recipes!

MEATBALLS IN SPICY TOMATILLO SAUCE (ALBONDIGAS EN SALSA VERDE)

Meatballs in Spicy Tomatillo Sauce (Albondigas En Salsa Verde) image

From the Goya "Best of the Americas: Mexico" booklet, hearty meatballs covered in an authentic spicy Salsa Verde in this classic Centeral Mexican dish.

Provided by ElleFirebrand

Categories Poultry

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 (26 ounce) can whole tomatillos, drained
1 cup onion, finely chopped
3 garlic cloves, minced
2 canned chipotle chiles in adobo
1 teaspoon beef bouillon, dissolved in
1 cup hot water or 1 cup beef broth
adobo seasoning
3/4 lb lean ground beef
3/4 lb ground turkey or 3/4 lb ground pork
1 cup dry breadcrumbs, soaked in
4 tablespoons milk
2 eggs, slightly beaten
1/2 cup chopped white onion
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1/4 cup fresh cilantro, chopped
1 teaspoon oregano
2 tablespoons cilantro (for garnish)

Steps:

In batches, puree tomatillos, onion, garlic and chipotles in blender or food processor. Pour into saucepan large enough to hold sauce and meatballs. Stir in beef broth and bring to boil on medium-high heat. Lower heat and simmer for 10 minutes. Season with Adobo.
Season beef and turkey (or pork) with Adobo. In bowl, combine meat, soaked bread crumbs, eggs, onion, minute, cilantro and oregano. Mix thoroughly.
To form meatballs, put 1 heaping tablespoon of meat in palm of hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
Add meatballs to sauce, cover and simmer for 25 minutes. Ths sauced should just cover meatballs. Stir occasionally, adding water if necessary. Served in heated dish, sprinkled with chopped cilantro.

Nutrition Facts : Calories 343.6, Fat 14.2, SaturatedFat 4.6, Cholesterol 139.4, Sodium 237.9, Carbohydrate 25.1, Fiber 4, Sugar 7.7, Protein 29.1

MEATBALLS IN CHIPOTLE SAUCE(ALBONDIGAS ENCHIPOTLADAS)

Meatballs in Chipotle Sauce(Albondigas Enchipotladas) image

Very spicy meatballs.Paired with rice and a salad they make a very satisfying meal.You can use beef,lamb,pork or any combination.Veal makes exceptionally soft meatballs that are delicious but a little hard to work with because they fall apart so easily.The onion does need to be ve ry ,very fine or the meatballs may fall apart as well.

Provided by strangelittlebeast

Categories Meatballs

Time 1h

Yield 1 pound, 6 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons cumin seeds (reserve 1/2 for sauce)
1/2 teaspoon Mexican oregano
5 garlic cloves, peeled
1/4 medium white onion, peeled
1/8 cup cooked white rice
1 lb ground beef, ground lamb or 1 lb ground pork
4 tablespoons olive oil
6 roma tomatoes
4 garlic cloves, peeled
1 tablespoon Mexican oregano
1/2 teaspoon black pepper, freshly ground
salt, to taste
6 chipotle chiles in adobo
2 cups chicken broth, preferably homemade
2 cups cooked white rice (optional)

Steps:

Heat a small skillet over medium-low heat.Add cumin seeds and toast,stirring constantly until they begin to pop and remove immediately from heat.Grind cumin seeds to a fine powder in a spice grinder,set aside.
Peel all garlic cloves and the onion.Mince 5 of the cloves of garlic and leave 4 whole.Grate the onion very finely or you may mince it,but it must be very very fine or the meatballs will not hold together well.
Mix together meat,1 teaspoon of the cumin,the minced garlic,the onion and the rice;form into meatballs using about 2 tablespoons for each meatball;set aside.
Now roast the tomatoes.There are several ways to do this:you may roast them in an iron skillet over medium high heat until charred in places on both sides or you may put then under a hot broiler about 15 minutes,turning halfway through until charred and softened.Tomatoes could also be roasted directly over a flame if you have the means to do this.
In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce.
Heat the oil in a large heavy skillet or dutch oven over medium heat until a drop of sauce sizzles in the oil.Add all of the sauce at once and stir for about 5 minutes.Sauce should be simmering.
Carefully drop in about 1/3 of the meatballs and reduce heat to medium.cook for about 6 minutes,stirring the sauce occasionally without disturbing the meatballs.Carefully turn all the meatballs and cook another 4-6 minutes until they are cooked through.Remove to a covered dish.
Add 1/2 cup broth to the pot,mix well.When sauce returns to a simmer cook a second batch of meatballs in the same manner.
Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired.

Nutrition Facts : Calories 284.7, Fat 21.1, SaturatedFat 5.9, Cholesterol 51.4, Sodium 304.4, Carbohydrate 6.6, Fiber 1.3, Sugar 2.1, Protein 16.9

MEATBALL AND OLIVE STEW (ALBONDIGAS VERDES)

Meatball and Olive Stew (Albondigas Verdes) image

This is a tangy variation of the traditional Mexican meatball soup.

Provided by Melanie

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h30m

Yield 6

Number Of Ingredients 15

Ingredients

1 pound ground beef
1 pound ground pork
2 tablespoons uncooked white rice
½ small onion, minced
2 eggs, beaten
¼ pound fresh tomatillos, husks removed
2 jalapenos
1 ½ small white onions, quartered
1 teaspoon minced garlic
½ cup chopped cilantro
8 ounces pitted green olives
1 cup water
1 tablespoon olive oil
3 cups water
salt to taste

Steps:

Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.
Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 7.6 g, Cholesterol 164 mg, Fat 27.6 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 7.9 g, Sodium 1021.6 mg, Sugar 2.2 g

ALBONDIGAS (MEATBALLS) EN CHIPOTLE

Albondigas (Meatballs) en Chipotle image

Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.

Provided by MexicoKaren

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 16

Ingredients

5 tomatoes, chopped
1 small onion
1 clove garlic
1 tablespoon adobo sauce from chipotle peppers
3 tablespoons vegetable oil
3 cups chicken stock
4 fresh tomatillos, husks removed
2 eggs
1 small onion
2 chipotle peppers in adobo sauce
2 cloves garlic
1 tablespoon chicken bouillon granules
5 sprigs fresh cilantro, chopped
1 pound ground beef
1 pound ground pork
1 cup cooked rice

Steps:

Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 12.6 g, Cholesterol 119.1 mg, Fat 22.1 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 7.1 g, Sodium 506.8 mg, Sugar 3.9 g

Tips:

For the most flavorful meatballs, use a combination of ground beef and ground pork.
Soak the bread in milk before adding it to the meatball mixture. This will help keep the meatballs moist and tender.
Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
Use a large skillet to cook the meatballs. This will help prevent them from overcrowding and sticking together.
Brown the meatballs in batches. Don't overcrowd the skillet, or the meatballs will steam instead of brown.
Simmer the meatballs in the tomatillo sauce for at least 30 minutes. This will allow the flavors to meld and develop.
Serve the meatballs with rice, beans, or tortillas.

Conclusion:

These meatballs in spicy tomatillo sauce are a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and flavorful, and the tomatillo sauce is spicy and tangy. This dish is sure to be a hit with your family and friends.