Albondigas en Salsa Verde


  • 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


  • 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.


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