Cheese-stuffed meatballs in salsa verde
Cooking Con Claudia · ♥ 2.1K likes · 26.1K views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup hatch green chiles
- 2 tsp salt
- 2 tsp black pepper
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 1 tsp oregano
- ½ tsp dried epazote
- ½ tsp ground cumin
- 4 whole chiles serranos or jalapeños
- 1 tbsp chicken bouillon
- ½ tsp salt
- 1 cup hatch peppers
- 1½ lb lean ground beef
- queso Oaxaca
- 1 cup bread crumbs
- ¼ cup onion
- ¼ cup cilantro
- 4 cloves garlic cloves
- 1 whole egg
- 8 whole tomatillos
- ½ whole white onion
- 4 cloves garlic cloves
- cilantro
Mix the ground beef, breadcrumbs and spices in a bowl until well combined; cook a small piece to taste and adjust the salt and spices.
Ingredients for meatballs and salsa verde
Mix in the green chile, onion, cilantro, garlic and egg.
Take about 1 1/2 tbsp of the mixture, flatten, put queso Oaxaca in the middle, close, roll into a ball and seal completely so it does not open while cooking.
- 1½ cup water
Blend the jalapeños, tomatillos, cilantro, onion and garlic with the bouillon dissolved in 1 1/2 cups water until smooth; add the hatch peppers and blend briefly.
- oil
Heat a little oil in a pan over medium-high; sear the meatballs 1 minute per side and remove; repeat with the rest.
Reduce to medium-low, add the salsa and bring to a simmer; taste for salt; simmer 5 to 10 minutes until it turns a pale green.