Albondigas with Tomatillo Sauce
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|
|Ground veal||16 oz|
|Ground pork||16 oz|
|Onion, peeled and finely minced||1.5 c|
|Ground cumin||2 t|
|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|
|Ground black pepper||to taste|
|Cotija cheese||as needed|
- Place bread crumbs in a large bowl; pour milk over bread crumbs and turn to combine.
- 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.
- 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.
- 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.
- Drain and transfer tomatillos to a blender. Add cilantro, Serrano chili, and vinegar and puree until smooth. Season to taste with salt and pepper.
- Pool warm sauce onto a plate and place meatballs on top. Garnish with cilantro sprigs and Cotija cheese.
Yields 10-12 servings.