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Spicy and green, these meatballs will give you that kick that you need.

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