Little Meatballs With Salsa Verde Recipes

MEATBALLS WITH SALSA VERDE

Steps:

• Step 1 To blender, add tomatillos, onion, garlic, jalapeños, chicken bouillon and 1 cup water. Blend until smooth and well combined. Add tomatillo sauce to large saucepan over medium-high heat; bring to boil. Reduce heat to medium low; simmer, stirring occasionally until sauce thickens slightly, about 10 minutes. Season sauce with Adobo, keep warm. Step 2 Season beef and pork with Adobo. In bowl, combine meat, soaked breadcrumbs, eggs, onion, cilantro and oregano. Mix thoroughly. Step 3 Using palms of hands, roll 1 heaping tablespoon meat mixture to form round ball about size of walnut. Repeat with remaining meat mixture to form about 24 meatballs. Step 4 Add meatballs to reserved sauce set over medium-low heat. Cover pot and simmer until meatballs are cooked through, about 25 minutes, gently stirring and adding water in 2 tablespoon measures if sauce evaporates below tops of meatballs. Serve with cooked white rice or pasta.

SALSA MEATBALL TAPAS

Steps:

• HEAT oven to 350F. Cook meatballs as directed on package; cut in half. Place in large bowl. Add steak sauce and salsa; toss to coat. Cut cheese slices in half. PLACE crackers in single layer on baking sheet; top with cheese and meatballs. BAKE 4 to 5 minutes or until cheese is melted. Top with olives.
• TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
• Special Extra: For spicy tapas, prepare using medium or hot salsa. Top each with 1 jalapeno slice instead of the olive slices.
• Substitute: Prepare using KRAFT 2% Milk Natural Colby & Monterey Jack Cheese.
• Nutrition Information Per Serving: 130 Calories, 8 g Total Fat, 3 g Saturated Fat, 15 mg Cholesterol, 490 mg Sodium, 8 g Carbohydrate, 1 g Dietary Fiber, 2 g Sugars, 5 g Protein

GRILLED LAMB MEATBALLS WITH SALSA VERDE

Steps:

• Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes.
• Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.)
• Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes.
• Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.

CHILE VERDE MEATBALLS

Steps:

• Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
• Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
• Serve with sour cream for garnish, along with rice and beans and tortillas (the sauce goes nicely on other items, too).
• Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.

MEATBALLS IN SALSA

Steps:

• Combine the salsa with the tomato sauce in a saucepan and start warming together over low heat.
• Mix the remaining ingredients together with your hands until thoroughly combined.
• Form the mixture into 20 1-inch balls.
• Bake the meatballs on a cookie sheet or baking pan at 350°F for 25 minutes.
• Transfer the meatballs to a casserole, pour the heated sauce over the top and bake at 350°F for 10 minutes.
• Turn the oven off, leaving the dish inside, and let it set in the cooling oven for 20 to 25 minutes until serving.

GRILLED LAMB MEATBALLS WITH SALSA VERDE RECIPE - (4.3/5)

Steps:

• STEP 1 Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes. STEP 2 Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.) STEP 3 Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes. STEP 4 Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.

LITTLE MEATBALLS WITH SALSA VERDE

Steps:

• 1. TO MAKE THE SALSA: In a blender, combine all of the ingredients except the oil. With the machine running, gradually add the oil through the cover opening until the sauce is smooth and thick. Transfer to a small bowl, cover, and let stand for at least 30 minutes for the flavors to blend. (The salsa can be prepared up to 1 day ahead, covered, and refrigerated. Serve at room temperature.) 2. Line a baking sheet with waxed paper. In a medium bowl, beat together 1/2 cup of the bread crumbs, 1 egg, and the milk. Let stand for 5 minutes. Add the ground round, sausage, cheese, onion, parsley, garlic, salt, and pepper and mix with your hands until well combined. Using a heaping teaspoonful for each, form into balls and place on waxed paper. You should have about 36 bite-sized meatballs. 3. Place the remaining 1 1/2 cups bread crumbs in a deep plate. In another deep plate, whisk the remaining 2 eggs until well beaten. One at a time, dip the meatballs in the eggs, then coat with the bread crumbs, patting to make the crumbs adhere. Return to the waxed paper. 4. Line another baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the meatballs until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels. Serve warm or at room temperature, with the salsa verde.

LITTLE MEATBALLS WITH SALSA VERDE

Steps:

• 1. TO MAKE THE SALSA: In a blender, combine all of the ingredients except the oil. With the machine running, gradually add the oil through the cover opening until the sauce is smooth and thick. Transfer to a small bowl, cover, and let stand for at least 30 minutes for the flavors to blend. (The salsa can be prepared up to 1 day ahead, covered, and refrigerated. Serve at room temperature.) 2. Line a baking sheet with waxed paper. In a medium bowl, beat together 1/2 cup of the bread crumbs, 1 egg, and the milk. Let stand for 5 minutes. Add the ground round, sausage, cheese, onion, parsley, garlic, salt, and pepper and mix with your hands until well combined. Using a heaping teaspoonful for each, form into balls and place on waxed paper. You should have about 36 bite-sized meatballs. 3. Place the remaining 1 1/2 cups bread crumbs in a deep plate. In another deep plate, whisk the remaining 2 eggs until well beaten. One at a time, dip the meatballs in the eggs, then coat with the bread crumbs, patting to make the crumbs adhere. Return to the waxed paper. 4. Line another baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the meatballs until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels. Serve warm or at room temperature, with the salsa verde.