Directions
- 1To a bowl, add the ground beef, breadcrumbs, and all the spices. Begin to mix.
- 2Once partially mixed, add the green chile, onion, cilantro, garlic, and egg. Mix thoroughly.
- 3Take about 1.5 tablespoons of the meat mixture, flatten it, add Queso Oaxaca in the center, close, roll, and shape into a meatball.
- 4Set the shaped meatballs aside to prepare the salsa verde.
- 5Add raw jalapeños, tomatillos, cilantro, onion, garlic cloves, and 1.5 cups of water with dissolved chicken bouillon to a blender cup.
- 6Blend until smooth.
- 7Add the hatch peppers to the blended salsa and give it a quick blend.
- 8Set a pan over medium-high heat, add a little oil, and allow it to heat up.
- 9Once the oil is hot, place the meatballs in the pan and sear for 1 minute per side. Remove and repeat with remaining meatballs.
- 10Reduce the heat to medium-low, add the salsa verde to the pan, and allow it to come to a simmer.
- 11Once simmering, taste the sauce for salt and adjust if needed.
- 12Continue simmering the sauce for 5 to 10 minutes, or until it changes to a pale green color.
- 13Add the seared meatballs to the salsa.
- 14Reduce the heat to the lowest setting and cook for about 20 minutes.
- 15Serve the albondigas rellenas.
Ingredients
- 1.5 lb lean ground beef
- 1 cup plain breadcrumbs
- 2 tsp salt
- 2 tsp black pepper
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 1 tsp oregano
- 0.5 tsp dried epazote
- 0.5 tsp ground cumin
- 0.5 cup hatch peppers
- 0.5 onion; finely diced
- 0.25 cup finely chopped cilantro
- 4 minced garlic cloves
- 1 egg
- Queso Oaxaca cut in small cubes
- 8 tomatillos
- 4 Chile serranos or jalapeños
- 0.5 small onion
- 1 handful cilantro
- 4 garlic cloves
- 1 cup hatch peppers
- 1.5 cup water or chicken broth (OPTIONAL I used bouillon with salt)
- 1 tbsp bouillon
- 0.5 tsp salt
Equipment
bowlblender cuppan
Tips
- Ensure meatballs are well-sealed to keep the cheese inside.
- Adjust salt to taste in the salsa verde.
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