Chorizo-style Meatballs With Tomatillo-avocado Salsa By Marcus Samuelsson

Ingredients

  • Tomatillo-Avocado Salsa:
  • 3 Tbs. extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 serrano chile, seeded, if desired, and finely chopped
  • 1 shallot, finely chopped
  • 2 tomatillos, papery husks removed and finely chopped
  • 1 ripe avocado, halved, pitted, peeled, and cubed
  • 1 sm. red onion, finely chopped
  • 1 jalapeno chile, seeded, if desired, and finely chopped
  • Juice of 1 lime
  • 2 fresh cilantro sprigs, chopped
  • 4 drops Tabasco sauce
  • 1 tsp. salt
  • Freshly ground black pepper
  • Meatballs:
  • 12 oz. ground lamb
  • 12 oz. ground pork
  • 3 cloves garlic, minced
  • 11⁄2 tsp. mild chili powder
  • 11⁄2 tsp. salt
  • 3⁄4 tsp. ground cumin
  • 11⁄2 tsp. dried oregano, rubbed between fingertips
  • 11⁄2 tsp. smoked paprika
  • Freshly ground black pepper
  • 3 Tbs. olive oil

Description

“These Make A Fun Contrast In Flavor And Color To The Swedish Meatballs. They Taste A Lot Like Fresh Mexican Chorizo, Especially When You Serve Them With My Chunky Guacamole-style Salsa.”

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