Best Mexican Pasta With Tomatillo Sauce And Meatballs Recipes

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MEATBALLS IN SPICY TOMATILLO SAUCE (ALBONDIGAS EN SALSA VERDE)



Meatballs in Spicy Tomatillo Sauce (Albondigas En Salsa Verde) image

From the Goya "Best of the Americas: Mexico" booklet, hearty meatballs covered in an authentic spicy Salsa Verde in this classic Centeral Mexican dish.

Provided by ElleFirebrand

Categories     Poultry

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 (26 ounce) can whole tomatillos, drained
1 cup onion, finely chopped
3 garlic cloves, minced
2 canned chipotle chiles in adobo
1 teaspoon beef bouillon, dissolved in
1 cup hot water or 1 cup beef broth
adobo seasoning
3/4 lb lean ground beef
3/4 lb ground turkey or 3/4 lb ground pork
1 cup dry breadcrumbs, soaked in
4 tablespoons milk
2 eggs, slightly beaten
1/2 cup chopped white onion
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1/4 cup fresh cilantro, chopped
1 teaspoon oregano
2 tablespoons cilantro (for garnish)

Steps:

  • In batches, puree tomatillos, onion, garlic and chipotles in blender or food processor. Pour into saucepan large enough to hold sauce and meatballs. Stir in beef broth and bring to boil on medium-high heat. Lower heat and simmer for 10 minutes. Season with Adobo.
  • Season beef and turkey (or pork) with Adobo. In bowl, combine meat, soaked bread crumbs, eggs, onion, minute, cilantro and oregano. Mix thoroughly.
  • To form meatballs, put 1 heaping tablespoon of meat in palm of hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
  • Add meatballs to sauce, cover and simmer for 25 minutes. Ths sauced should just cover meatballs. Stir occasionally, adding water if necessary. Served in heated dish, sprinkled with chopped cilantro.

Nutrition Facts : Calories 343.6, Fat 14.2, SaturatedFat 4.6, Cholesterol 139.4, Sodium 237.9, Carbohydrate 25.1, Fiber 4, Sugar 7.7, Protein 29.1

MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO



Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons canola oil
1 medium red onion, finely diced
1 jalapeno, finely diced
2 cloves garlic, finely chopped
2 tablespoons ancho chili powder
1/2 teaspoon ground coriander
1 to 2 chipotle peppers in adobo, processed until smooth
One 28-ounce can plum tomatoes and their juice, processed until smooth
Kosher salt and freshly ground black pepper
Clover honey, to taste, optional
1 to 2 tablespoons Mexican crema
Fresh cilantro leaves, for garnish
1/3 pound chorizo, very cold, cubed
1/3 pound chuck, very cold, cubed
1/3 pound pork butt, very cold, cubed
3 cloves garlic, finely chopped
1 large egg, lightly beaten
1/2 cup finely chopped cilantro, plus extra for garnish
1/4 cup freshly grated Cotija cheese
1 tablespoon New Mexico chili powder
2 teaspoons Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 3/4 cups chicken stock
Queso fresco, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
  • For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.

MEATBALL AND OLIVE STEW (ALBONDIGAS VERDES)



Meatball and Olive Stew (Albondigas Verdes) image

This is a tangy variation of the traditional Mexican meatball soup.

Provided by Melanie

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 6

Number Of Ingredients 15

1 pound ground beef
1 pound ground pork
2 tablespoons uncooked white rice
½ small onion, minced
2 eggs, beaten
¼ pound fresh tomatillos, husks removed
2 jalapenos
1 ½ small white onions, quartered
1 teaspoon minced garlic
½ cup chopped cilantro
8 ounces pitted green olives
1 cup water
1 tablespoon olive oil
3 cups water
salt to taste

Steps:

  • Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
  • Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.
  • Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
  • Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 7.6 g, Cholesterol 164 mg, Fat 27.6 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 7.9 g, Sodium 1021.6 mg, Sugar 2.2 g

MEXICAN PASTA WITH TOMATILLO SAUCE AND MEATBALLS



Mexican Pasta with Tomatillo Sauce and Meatballs image

Categories     Bread     Cookies     Sauce     Pasta     Bake     Tomatillo     Boil

Yield 4 servings

Number Of Ingredients 24

Coarse salt
1 pound fettuccine
Meatballs
Extra-virgin olive oil (EVOO), for drizzling
1 pound ground pork or chicken
1 egg
1/2 cup plain bread crumbs
2 tablespoons fresh cilantro, finely chopped
2 tablespoons finely chopped fresh thyme (from 5 to 6 sprigs)
3 scallions, finely chopped
1 teaspoon allspice
A few dashes of hot sauce
Coarse black pepper
Sauce
2 tablespoons EVOO
4 garlic cloves, crushed
1 large yellow onion, finely chopped
2 jalapeños, fully seeded and very thinly sliced
1 cup Mexican beer or chicken stock
20 tomatillos, peeled and coarsely chopped
2 tablespoons fresh cilantro, finely chopped
Salt and freshly ground black pepper
1 cup grated Manchego cheese
Crusty bread

Steps:

  • Preheat the oven to 400°F. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente.
  • While the pasta works, add a generous drizzle of EVOO to a mixing bowl. Place the meat in the bowl. Add the egg, bread crumbs, cilantro, the thyme, scallions, allspice, hot sauce, salt, and pepper, and mix to combine. Form 2-inch meatballs and arrange on a rimmed nonstick cookie sheet. Bake for 15 minutes.
  • While the meatballs bake, make the sauce. Heat a deep-sided skillet over medium-high heat. Add the 2 tablespoons of EVOO (twice around the pan), the garlic, onions, and jalapeños. Cook for 5 minutes, add the beer or stock, and cook for 1 minute. Add the tomatillos and the cilantro, season with salt and pepper, and cook until tender and saucy, about 10 minutes.
  • To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese. Olé! Pass crusty bread for mopping.

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