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Spicy Chorizo Meatball Potato Pops

Spicy Chorizo Meatball Potato Pops
Yield: 32 Servings (2 oz.)

Yield: 32 Servings (2 oz.)

Ingredient Weight Measure
Bread crumbs 1/2 oz.
Chorizo, raw 16 oz.
Egg 1 count
Garlic cloves, minced 3 count
Green pepper, diced 4 oz.
Habanero, minced 1 count
Jalapeno, minced 1 count
Onion, diced 1 oz.
Red pepper, diced 4 oz.
Ingredient Weight Measure
Simplot Farmhouse Originals™: Redskin Mashed Potatoes 6/4lb 32 oz.
Tomatillo Sauce
Ingredient Weight Measure
Cilantro, chopped 1/4 cup
Garlic cloves, peeled 2 count
Jalapeno, stemmed 1 count
Onion, peeled & quartered 1/2 count
Salt and pepper to taste
Tomatillos, husks removed 12 oz.
Vegetable oil 1/2 fl. oz.
Vegetable stock 6 fl. oz.
Preparation Instructions:
• Place chorizo into a medium size bowl. Add all peppers, garlic and onion.
• 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 one inch balls and place on a sheet pan. Bake at 350°F for approximate 10-12 minutes or until fully cooked.
• Prepare mashed potatoes according to package instructions.
• 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.
Tomatillo Sauce
• Heat a cast iron skillet over high heat.
• Grill tomatillos, jalapenos, 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 puree until smooth.
• Heat oil in a sauce pan over medium heat.
• Pour puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes. Add stock, season with salt and pepper.
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