Name: Albóndigas en salsa verde (Mexican-Style Meatballs)
Yield: Makes 12 meatballs in sauce, 4-6 servings
Cuisine: Mexican
Ingredients: ¼ teaspoon freshly ground black pepper; ½ teaspoon salt; Chopped coriander, finely chopped white onion and crumbled Mexican queso fresco for serving; 3 medium eggs; 120 ml milk, heated to a simmer; 85 g fresh breadcrumbs (see box); 450 g beef mince; 3 thin slices (about 50 g) boiled ham, finely chopped; ½ small white onion (about 50 g), peeled and grated on the largest holes of a box grater; 1 tablespoon chopped fresh mint; 1 tablespoon vegetable oil, such as safflower or rapeseed; 1½ teaspoons salt; 240 ml chicken or vegetable stock or the water from cooking the vegetables; 15 g coriander leaves and upper stems, rinsed and drained; 2 small cloves garlic, smashed and peeled; ½ teaspoon ground cumin; 570 g tomatillos (available online), husked and rinsed; 2 small jalapeño chillies, rinsed and stemmed

Preparation info

Makes 12 meatballs in sauce,
4-6
servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

When I asked my friend Roberto Santibañez, chef/owner of Fonda in Brooklyn, New York, and on Avenue B in Manhattan, about albóndigas (al-BONE-dee-gahs) he told me his grandmother brought her meatball ingredients to a butcher in Mexico City and asked him to run them through the meat grinder along with the beef she purchased there. I doubt your local butcher would take your request seriously if you showed up with the ham, onion and hard-boiled eggs for