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.
Ingredients
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 |
Instructions
- 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.
Notes
Yields 10-12 servings.