• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 7
    OK

    Albóndigas en Salsa Verde by the 5 Rabbit Family

    This recipe was used as one of the dishes the during our launch event ("Origin of the Rabbit") at the National Museum of Mexican Art in May 2011. It was paired with 5 Vulture which worked really nicely. We received really good feedback from this dish and requests for us to share it, that is why we decided to share it with our fans.

    5 Rabbit is Chicago's first Latin-themed craft brewery.


    Ingredients
    1
    pound
    tomatillos husked and rinsed
    2
    white onions peeled (one grated the other quartered)
    2
    garlic cloves
    1
    chile chipotle in adobo plus one tablespoon of sauce
    1
    cup
    chicken broth
    1/2
    teaspoon
    ground cumin
    *
    kosher salt and freshly ground black pepper
    1/4
    cup
    extra-virgin olive oil
    1 1/2
    pounds
    lean ground beef
    1/2
    pound
    ground turkey
    2
    carrots finely grated
    1
    cup
    dry bread crumbs
    2
    eggs
    2
    tablespoons
    worcestershire sauce
    10
    tablespoons
    chopped fresh cilantro
    Directions
    Preheat oven to 400 degrees F. Rub oil on tomatillos, quartered onion, and garlic cloves. Place in a roasting pan and drizzle with remaining olive oil. Roast until golden brown (please check them often so they do not burn). Place tomatillos, onion, garlic, 2 tablespoons of your fresh cilantro, chicken broth, chipotle chile, extra chipotle sauce, and cumin in blender and blend until smooth. Transfer mixture to pan and set aside.
    In a bowl stir together beef, turkey, grated onion (do not drain), grated carrots, bread crumbs, eggs, worcestershire sauce, 5 tablespoons of cilantro, 1 teaspoon of salt, 1/2 teaspoon of pepper and mix by hand to combine. With damp hands roll the mixture into small meatballs, about 1 tablespoon each. Heat about 1 1/2 inches of vegetable oil in a large saucepan over medium-high heat. Working in batches fry the meatballs until golden on the outside and place them on a baking sheet (so that they don’t break up) as you fry them, they will finish cooking in the tomatillo sauce.
    Cook sauce on low heat for ten minutes and season with salt. Once sauce comes to a boil, carefully stir in meatballs so that they finish cooking.
    Serve and garnish with remaining cilantro.

    The base number of servings for this recipe is 7
    OK

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