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Feature Image: Albondigas with Tomatillo Sauce

Albondigas with Tomatillo Sauce

August 20, 2019 • ready in 45 min
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Featured at the 2019 Culinary Wellness Workshop at Johnson & Wales University in Charlotte, North Carolina. Feel free to substitute other ground meats such as chicken and beef for veal, pork, and lamb.

Panko bread crumbs 1.5 c
Milk 1/2 c
Ground veal 16 oz
Ground pork 16 oz
Onion, peeled and finely minced 1.5 c
Ground cumin 2 t
Eggs 4
Oregano, freshly minced 3 t
Tomatillos, husked and rinsed 1.5 lbs
Serrano chili, seeded and ribbed 1
Vinegar, white 2 T
Cilantro leaves, chopped 0.5 c
Salt to taste
Ground black pepper to taste
Oil 4 T
Cotija cheese as needed
  1. Place bread crumbs in a large bowl; pour milk over bread crumbs and turn to combine.
  2. Add veal, pork, lamb, onions, and raw eggs to mixture and gently mix with hands until well combined. Season with cumin, oregano, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper.
  3. Shape into 1 oz. ¾” balls. Cook one small patty to taste the seasoning. Place balls on a sheet pan lined with parchment paper, and roast at 350° F, until golden or 155° internal temperature.
  4. Bring 3 quarts of water to a boil in a small stock pot. Boil tomatillos until they are bright green, about one minute. Tomatillos can also be split and grilled or roasted instead of boiled.
  5. Drain and transfer tomatillos to a blender. Add cilantro, Serrano chili, and vinegar and puree until smooth. Season to taste with salt and pepper.
  6. Pool warm sauce onto a plate and place meatballs on top. Garnish with cilantro sprigs and Cotija cheese.

Yields 10-12 servings.

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