These were so good! Made for a potluck and these disappeared quickly. The mint in the meatballs was unexpected and added a nice change. The sauce was absolutely delicious, but I did cut back the chipotle to only one pepper. Made for ZWT8 Family Picks.
Delicious! I made the following changes: I used a pound each of beef and turkey, and increased the broth by about a quarter cup. Being a wise guy, I used additional chipotles, making this a very spicy meal. I'm generally not a fan of cilantro, but in this recipe it's just right. I served with bread for mopping up the sauce. Very nice recipe, thank you.
I had some leftover homemade salsa verde made with very similar ingredients as the sauce except I had to add the beef broth and due to time factor I used frozen beef meatballs. This recipe rocks and I am pleased to see that it will freeze well and am glad somebody mentioned to serve over rice as I was wondering how to serve it although it is fabulous right out of the pan as is. I love growing tomatillos and had a glut of those green gems from 7 plants this year so I have been trying alot of new tomatillo recipes.
This is a great recipe and freezes very well. You can serve it on rice or as an starter.
This was excellent. I managed to find a couple of cans of whole tomatillos at a Deli on the Gold Coast and made this on Gingernuts recommendation. Very different for us but very yummy and extremely easy to make. Love the freshness the herbs gave the meatballs. I used lamb and pork mince. Make sure you wet your hands when making the meatballs. Served over rice.
Was really happy with this. I had to make some substitutions but the spirit of the dish was there ... I used 100% turkey, a dried chile instead of canned ones, and made my own "adobo" seasoning, based on a recipe I found here. Thanks for posting. By the way ... Goya adobo seasoning is mostly MSG ... YUK! :) Update: When I made this, I froze half for another day. I just wanted to mention that it froze beautifully and was probably better the second time around! I froze the meatballs right in the sauce and reheated them in the microwave.
Have made thes twice (from ad in cooking magazine). I found them a tad labor intensive, but so delicious that the copy stays in front of my notebook. We even tried growing our own tomatillos, but I was too intimidated to use them. The canned version is wonderful, and I am inspired to make them again soon !!