Mexican Meatballs with Chile de Arbol Salsa (Albondigas con Salsa de chile de arbol)

A Latin take on traditional meatballs, this is perfect party fare. Meatballs have really made a comeback and these little morsels make a great party appetizer.  The best part about this is that everything can be made ahead of time and just reheated at the time of the party.


Ingredients
32
MEATBALLS: Certified Angus Beef ® Ground Chuck , 1 1/4 lb.
1/2
Red Peper, diced
1/2
Yellow Pepper, diced
1/2
Red onion, diced
2
tablespoons
Chives, sliced 1/8”
3
sprigs
Mint Leaves, sliced thin
1
egg
1/2
cup
breadcrumbs
1
teaspoon
salt and pepper, to taste
1
quart
Salsa de Arbol: Tomatillos, papery husk removed and rinsed, 1 lb.
1/2
pound
tomatoes
6
Garlic cloves, whole
1/2
White Onion cut into chunks
8
Arbol chilies
1/2
teaspoon
fresh minced garlic
2
tablespoons
orange juice
1 1/2
tablespoons
honey
1
tablespoon
Lime Juice
1
teaspoon
salt to taste
Directions
Meatballs Toss all the ingredients together in a bowl. Portion using a scale to ½ oz. wt, or use a #40 scoop. Place on a cookie sheet and roast at 325 degrees for about 10 minutes, until medium rare. Let cool, then transfer to the refrigerator until needed. Warm the meatballs in beef stock until hot and cooked completely. Serve with salsa de arbol and garnish with julienne red cabbage.
Salsa de Arbol Roast the tomatoes, tomatillos, garlic cloves, and white onion under the broiler until cooked through and charred on the outside. Meanwhile, toast the arbol chilies in a sauté pan until fragrant and toasty, then rehydrate in hot water for 20 minutes. Stem and transfer to the blender along with the roasted ingredients and all other ingredients. Blend until the chilies are chopped. Season and transfer to a bowl and store refrigerated.

The base number of servings for this recipe is 8
OK

Categories 

Family-friendly

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