Meatballs in Salsa verde |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Drum NY |
| Recipe: |
¾ lb. lean ground beef
¾ lb. lean ground pork
Adobo with Pepper , to taste
1 cup dried bread crumbs soaked in 4 tbsp. milk
2 eggs Slightly beaten
½ cup finely chopped onion
1 tbsp. finely chopped fresh mint
½ cup finely chopped cilantro
1 tsp. Dried Oregano
2 tbsp. finely chopped cilantro to sprinkle
For the Sauce:
1 can Salsa Verde
1 cup finely chopped white onion
3 cloves fresh garlic, minced
2 Chipotle Chiles with some sauce from 7 oz can Chipotle Peppers in Adobo Sauce
1 packet Powdered Beef Bouillon dissolved in 1 cup water
Adobo with Pepper , to taste
Procedure:
Pour into saucepan large enough to hold meatballs the salsa Verde, onion garlic and Chipotles. Stir in dissolved beef bouillon and bring to boil on medium heat. Lower heat and simmer for 10 minutes. Season with Adobo.
Season beef and pork with Adobo. In bowl combine meat, soaked bread crumbs, eggs, onion, mint, cilantro and oregano. Mix thoroughly.
To form meatballs, put 1 tablespoon of meat in palm of you 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. The sauce should just cover meatballs. Stir occasionally, adding water if necessary. serve in heated dish, sprinkled with cilantro.
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