Albondigas en Salsa Verde

Ingredients

• 1 lb. tomatillos, husked & rinsed
• 2 small white onions, 1 quartered, 1 finely chopped
• 2 cloves garlic, unpeeled
• 2 chiles chipotles en adobo (comes in cans
• in the Mexican section)
• 1 cup beef or chicken stock + 1 cup more if
• needed
• salt to taste
• 2 lbs. ground lean beef
• 1 cup fine dried bread crumbs, soaked in 1/4 cup milk
• 2 large eggs, lightly beaten
• 6 tablespoons finely chopped cilantro
• 1/2 teaspoon freshly ground pepper
• 3 large eggs, hard boiled and cut into cubes

Method

• Roast the tomatillos in a cast iron pan until slightly blackened. So the same with the onion and garlic. Peel the garlic and place in a food processor with tthe tomatillo and roasted onion. Add the chiles and the 1 cup broth and process until smooth. Pour into a saucepan and bring to a boil. Reduce the heat and simmer, uncovered for 10 minutes. Season with salt.
• Mix the meat, bread crumbs, beaten eggs, chopped onion, 4 tablespoons of the cilantro, salt and pepper in a bowl. For each meatball, flatten 1 rounded tablespoon of the mixture. Add several cubes of egg and wrap the meat around them. Shape into a ball. Drop the balls into the simmering sauce, cover and cook, stirring occasionally, 20-30 minutes. Add more broth as neede.
• Spoon onto a warmed platter, sprinkle with the remaining 2 tablespoons cilantro and serve.

Notes

• Source:
• "Williams-Sonoma "Savoring Mexico""
• SERVINGS: 8
• SOURCE: Marilyn Tausend