The meatballs are inspired from a wonderful recipe in the cookbook Tacolicious. Transfer to a freezer container or bag and freeze for up to 2 months. Freezing cooked meatballs: Let the cooked meatballs cool completely, then arrange in a single layer on baking sheet and freeze until solid. Garnish with some cotija or parmesan cheese, minced cilantro, and sliced avocado. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking. Serve the pasta with the meatballs and some of the sauce you cooked the meatballs in. Continue to cook a few additional minutes until the liquid is absorbed. Remove the cover and stir in the cooked chorizo. Stir in the pasta, lower the heat to medium, cover and cook for 6 minutes. Add the tomatillo salsa and the chicken stock and bring to a boil. Add the blended vegetables to the pan and cook for 3 minutes. Add the uncooked pasta and cook 2-3 minutes until lightly browned. Add the chorizo and break apart with a large spoon. Heat 1 Tbsp olive oil in a large pan and heat over medium heat. PastaĪdd the onion, garlic, poblano, and tomato to a blend and blend until smooth. Stir occasionally, making sure to scrape the bottom so the mixture doesn’t burn. Once the meatballs are out of the oven, add to the pot and simmer for 50 minutes. In the meantime, combine the tomatillo salsa and chicken stock in a medium stock pot or dutch oven. Place on a rimmed baking sheet that’s been lightly oiled. Form balls using a heaping 1/4 cup of the mixture. In a large bowl, combine all the meatball ingredients up to the kosher salt. Add Papas meatballs and you have a meal that will satisfy. Meatballs and Pasta in Tomatillo Salsa Recipe Ingredients Meatballsġ/2 cup crumbled queso fresco, or 1/4 cup grated parmesan cheeseġ2 ounce fideo, vermicelli, or angel hair pasta A playful pasta that grabs and holds onto a rich tomato sauce.
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