Little Meatballs With Salsa Verde Recipes

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.

Steps:

• 1. TO MAKE THE SALSA: In a blender, combine all of the ingredients except the oil. With the machine running, gradually add the oil through the cover opening until the sauce is smooth and thick. Transfer to a small bowl, cover, and let stand for at least 30 minutes for the flavors to blend. (The salsa can be prepared up to 1 day ahead, covered, and refrigerated. Serve at room temperature.) 2. Line a baking sheet with waxed paper. In a medium bowl, beat together 1/2 cup of the bread crumbs, 1 egg, and the milk. Let stand for 5 minutes. Add the ground round, sausage, cheese, onion, parsley, garlic, salt, and pepper and mix with your hands until well combined. Using a heaping teaspoonful for each, form into balls and place on waxed paper. You should have about 36 bite-sized meatballs. 3. Place the remaining 1 1/2 cups bread crumbs in a deep plate. In another deep plate, whisk the remaining 2 eggs until well beaten. One at a time, dip the meatballs in the eggs, then coat with the bread crumbs, patting to make the crumbs adhere. Return to the waxed paper. 4. Line another baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the meatballs until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels. Serve warm or at room temperature, with the salsa verde.

Steps:

• Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes.
• Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.)
• Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes.
• Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.

Steps:

• Combine the salsa with the tomato sauce in a saucepan and start warming together over low heat.
• Mix the remaining ingredients together with your hands until thoroughly combined.
• Form the mixture into 20 1-inch balls.
• Bake the meatballs on a cookie sheet or baking pan at 350°F for 25 minutes.
• Transfer the meatballs to a casserole, pour the heated sauce over the top and bake at 350°F for 10 minutes.
• Turn the oven off, leaving the dish inside, and let it set in the cooling oven for 20 to 25 minutes until serving.