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Chicken Meatballs in Tomatillo Salsa


This traditional Albondigas Salsa Verde recipe is not only easy to prepare but is also very healthy being high in Vitamin K and beta carotene. To make thing even's also real delicious

2.2 lbs. of ground chicken (you may need to ask a butcher to provide ground chicken for you). You can substitute ground turkey.
1 Tbsp fresh mint, finely minced
1 Serrano chili, finely minced
1/4 Lb. spinach finely minced
1 garlic clove, finely minced
1 small white onion finely minced
1/2 Cup white rice
3 eggs, lightly beaten 
1 Tbsp Worcestershire sauce
Sea salt to taste
Fresh ground pepper to taste
1 Tsp cornstartch

Lightly mix the first seven ingredients together. beat the eggs and Worcestershire sauce together and mix by hand into the mixture. add sea salt and black pepper to taste. Add cornstarch until the mixture hold together well. Form the mixture into approx. 2" diameter balls. Should result in 20 albondigas (meatballs). Place the meatballs in a single layer plan, cover and refrigerate until ready to cook. Pour Garlic Festival Tomatillo Salsa into a 2 quart pot. Add the meatballs and bring to a simmer. Cover and allow to simmer for for about 30 minutes. Serve over rice and Enjoy!

Tomatillo Salsa
Tomatillo Salsa
Price: $6.75
Tomatillo Salsa Case
Tomatillo Salsa Case
Price: $81.00
On sale: $72.90 On Sale

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