Meatballs In Spicy Tomatillo Sauce (Albondigas En Salsa Verde) - cooking recipe

Ingredients

Sauce
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
For meatballs
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)

Preparation

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.