Mexican Meatballs Simmered in Tomatillo Sauce with Black Olives Recipe

Name: Mexican Meatballs Simmered in Tomatillo Sauce with Black Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces tomatillos, husks removed; 1/4 small white or yellow onion, coarsely chopped; 1 1/2 cups water; 2 jalapeno chiles, coarsely cut up; 2 cups fresh cilantro leaves and tender stems; Kosher salt; 2 tablespoons butter or ghee (see page 71); 1 pound Mexican Meatball Sausage (page 27), formed into walnut-size balls; 16 Kalamata olives, pitted and coarsely chopped; About 16 fresh cilantro sprigs; 1/2 teaspoon cider vinegar or fresh lime juice; Pinch of kosher salt

Servings: persons

10 ounces tomatillos, husks removed
1/4 small white or yellow onion, coarsely chopped
1 1/2 cups water
2 jalapeno chiles, coarsely cut up
2 cups fresh cilantro leaves and tender stems
Kosher salt
2 tablespoons butter or ghee (see page 71)
1 pound Mexican Meatball Sausage (page 27), formed into walnut-size balls
16 Kalamata olives, pitted and coarsely chopped
About 16 fresh cilantro sprigs
1/2 teaspoon cider vinegar or fresh lime juice
Pinch of kosher salt

1
To make the salsa, combine the tomatillos, onion, and water in a medium saucepan and bring to a boil over high heat.
2
Remove from the heat, cover, and let stand until the tomatillos are soft enough to pierce easily but have not collapsed, 8 to 10 minutes.
3
Uncover, let cool slightly, then transfer the tomatillos, onion, and 1/2 cup of the cooking water to a food processor.
4
Add the chiles, cilantro, and 1/2 teaspoon salt and process until almost smooth.
5
Taste and adjust the salt.
6
Use right away, or cover and refrigerate for up to 3 days.
7
Place a heavy saute pan large enough to hold the meatballs without crowding over medium-high heat and melt the butter.
8
Add the meatballs and saute until browned all around, 3 to 5 minutes.
9
Stir in the salsa and olives, decrease the heat to maintain a gentle simmer, cover, and cook until the meatballs are tender and the sauce is thickened, 10 to 12 minutes.
10
To serve, in a small bowl, toss the cilantro sprigs with the vinegar and salt.
11
Transfer the meatballs and their sauce to a serving dish and strew the dressed sprigs over the top.
12
Serve right away.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 ounces tomatillos, husks removed, 1/4 small white or yellow onion, coarsely chopped, 1 1/2 cups water, 2 jalapeno chiles, coarsely cut up, and more.

Yes, Mexican Meatballs Simmered in Tomatillo Sauce with Black Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Meatballs Simmered in Tomatillo Sauce with Black Olives

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