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Spicy Chorizo Meatball Potato Pops

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

Yield: 32 Servings (2 oz.)

1/2 oz Bread crumbs
16 oz Chorizo, raw
1 count Egg
3 count Garlic cloves, minced
4 oz Green pepper, diced
1 count Habanero, minced
1 count Jalapeno, minced
1 oz Onion, diced
4 oz Red pepper, diced
32 oz Simplot Farmhouse Originals™: Redskin Mashed Potatoes 6/4lb
Tomatillo Sauce
1/4 cup Cilantro, chopped
2 count Garlic cloves, peeled
1 count Jalapeno, stemmed
1/2 count Onion, peeled & quartered
to taste Salt and pepper
12 oz Tomatillos, husks removed
1/2 fl oz Vegetable oil
6 fl oz Vegetable stock
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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