Products used in this recipe
Spicy Chorizo Meatball Potato Pops
Yield: 32 Servings (2 oz.)
Yield: 32 Servings (2 oz.)
Mashed Potatoes:
Ingredient | Weight | Measure |
---|---|---|
32 oz. |
Meatballs:
Ingredient | Weight | Measure |
---|---|---|
Bread crumbs | 1/2 oz. | |
Chorizo, raw | 16 oz. | |
Egg | 1 each | |
Garlic cloves, minced | 3 each | |
Green pepper, diced | 4 oz. | |
Habanero, minced | 1 each | |
Jalapeño, minced | 1 each | |
Onion, diced | 1 oz. | |
Red pepper, diced | 4 oz. |
Tomatillo Sauce:
Ingredient | Weight | Measure |
---|---|---|
Cilantro, chopped | 1/4 cup | |
Garlic cloves, peeled | 2 each | |
Jalapeño, stemmed | 1 each | |
Onion, peeled, quartered | 1/2 each | |
Salt and pepper | to taste | |
Tomatillos, husks removed | 12 oz. | |
Vegetable oil | 1/2 fl. oz. | |
Vegetable stock | 6 fl. oz. |
Preparation Instructions:
Step 1
Preheat oven to 350˚F.
Step 2
Prepare mashed potatoes according to package instructions. Hold warm.
Step 3
For the meatballs; place chorizo into a medium size bowl. Add all peppers, garlic and onion.
Step 4
In a separate bowl, whisk egg and add bread crumbs. Let sit two minutes. Combine with meat mixture and blend until all ingredients are incorporated. Roll into approximately 1-inch balls and place on a sheet pan. Bake at 350°F for approximate 10-12 minutes or until fully cooked.
Step 5
For the tomatillo sauce; heat a cast iron skillet over high heat. Grill tomatillos, jalapeños, onion and garlic in skillet, occasionally turning to toast all sides, for about 5 minutes. Ingredients will blacken in places (this is a good thing). Remove from skillet and put into a blender, add cilantro and purée until smooth. Ingredients will blacken in places (this is a good thing). Remove from skillet and put into a blender, add cilantro and purée until smooth.
Step 6
Heat oil in a sauce pan over medium heat. Pour purée into pan and cook, stirring constantly, until it darkens in color, about 5 minutes. Add stock, season with salt and pepper.
Step 7
For each serving; top each cooked meatball with approximately 1 oz. of redskin mashed. Plate with a heavy wooden pick through the top of each meatball. Serve with Tomatillo Sauce on the side.