Chili Verde Balls

Chili Verde Balls

Updated Feb, 10th 2013

As a recent transplant to NYC from California I quickly discovered two things:

  1. The Meatball Shop is delicious.
  2. It's much harder to find good mexican food in NYC than California.

My favorite mexican dish is Chile Verde. It's stewed pork with a tasty green chile sauce. So I decided to adapt the Spicy Pork Meatballs recipie from the MBS Cookbook to make Chile Verde TacoBalls! (Remember this when you find that the recipie is similar to the book recipe. I'm not stealing I am innovating.)

Chile Verde Balls:

Ingredients:

  • 2 Tablespoons Olive Oil
  • 2 Pounds Pork Shoulder, Ground
  • 1 Tablespoon plus 1 Teaspoon Salt
  • (Looks familiar so far... This is where the balls go nuts)
  • 1/4 Cup Poblano Pepper, Roasted and Minced (Roast them yourself. It's easy!)
  • 1/4 Cup White Onions, Minced
  • 1/4 Cup Salsa Verde (I made my own but feel welcome to use what you like)
  • 4 Slices Fresh White Bread, Minced
  • 3 Large Eggs

Directions:

  • Preheat the oven to 450 degrees. Coat a 9 x 13 baking dish with olive oil. This will lovingly cradle your balls at a later time.
  • Combine the pork, salt, peppers, salsa, bread and eggs in a mixing bowl. Get your hands in there and make sure to evenly distribute the goodness. The result should look like a giant out-of-focus meatball.

             

  • You're aiming for 2 dozen balls. Not a bakers dozen because you'll end up with 26 balls; and that leads to fights when you can't evenly distribute them to your guests. Pack them firmly and line them up in the dish like little soldiers.

             

  • Put them in the oven for about 20 minutes or until they look like these:

             

  • Allow the meatballs to cool for 5 minutes before eating half of them. On second thought. Make 26 and let the extras go missing before dinner. I won't tell.

At this stage you can put the meatballs in tortillas and dress them up with onions, salsa and cilantro. You can cover them with warm salsa and eat them with a side of rice and beans. Serve them with chilaquiles like little breakfast sausage patties.

Thanks to:

Daniel Holtzman for a good recipe that inspired me to play with balls.

My mom. I wouldn't be a home cook if her food wasn't so good!

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