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Albóndigas Con Salsa Verde Recipe

Albóndigas Con Salsa Verde Recipe
Scott Myers•

As a young boy visiting Mexico, chef and restaurateur Scott would spend hours in the kitchen with his grandmother and aunts, helping prepare recipes that had been passed down through generations. His recent book, Authentic Mexican Cooking, is a tribute to the cuisine that inspires him. 

These Mexican meatballs are poached rather than roasted. Every region of Mexico does its meatballs differently. Some add zucchini, others fold in hard-boiled eggs, tomatoes, carrots and finely ground raw rice instead of breadcrumbs. Here is a recipe from Milagros, where they incorporate cilantro and serve the meatballs in a salsa verde.

You'll need a salsa verde recipe: here you go!

Reprinted with permission from Authentic Mexican Cooking

Albóndigas Con Salsa Verde Recipe
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Prep Time
40
minutes
Cook Time
45
minutes
Servings
4
Albóndigas Con Salsa Verde Recipe
Total time: 1 hour, 25 minutes
Ingredients
  • 3 tablespoons milk
  • 1/2 cup breadcrumbs
  • 1 cup salsa verde
  • 1 cup beef or chicken broth
  • 5 eggs
  • 1 medium-sized onion
  • 2 1/4 pounds mixed ground meat
  • 1 bunch cilantro
  • Salt and freshly ground black pepper
Directions
  1. Put the milk in a small bowl and soak the breadcrumbs.
  2. Bring the salsa verde and the broth to a boil in a medium-sized pot in which the meatballs should be able to fit later.
  3. Then leave them to simmer on very low heat for 10 minutes. Salt as desired.
  4. Boil three eggs for ten minutes and then chill them with water, then peel and finely chop them.
  5. Whisk the rest of the eggs.
  6. Peel the onions and finely chop them.
  7. Combine the ground meat with the soaked breadcrumbs, the whisked eggs and the onion pieces in a bowl.
  8. Wash the cilantro and shake it dry.
  9. Put aside some leaves for decoration, finely chop the rest of the cilantro and then put this in with the ground meat.
  10. Spice the mass of meat.
  11. Part the ground meat into tablespoon-sized portions, press them flat and lay some diced egg cubes in the middle of each portion.
  12. Press together the ground meat around this filling to form small balls.
  13. Poach these balls (in desired amounts, portion-wise), for twenty minutes in the simmering salsa-verde broth until they are soft.
  14. In the meantime, stir the meatballs often, then uncover them again.
  15. Serve on a dressed plate with the rest of the cilantro leaves sprinkled over the meatballs.
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