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 minced1 Serrano chili, finely minced1/4 Lb. spinach finely minced1 garlic clove, finely minced1 small white onion finely minced1/2 Cup white rice3 eggs, lightly beaten 1 Tbsp Worcestershire sauceSea salt to tasteFresh ground pepper to taste1 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!