From Savouring Mexico (p.118)
Roast the tomatillos, onion quarters and garlic. Peel the garlic and place in blender with tomatillos and roasted onion. Add the chiles and the 1 cup broth and process until smooth. Pour into a saucepan and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Season with salt.
Mix the meat, bread crumbs, beaten eggs, chopped onion, 4 tablespoons of the cilantro, salt to taste and pepper in a bowl. For each meatball flatten 1 tablespoon of the mixture. Add several cubes of egg and wrap the meat around them. Shape into a ball. Drop balls into the simmering sauce, cover and cook, stirring occasionally for 20-30 minutes. Add more broth as needed.
Spoon into a warm platter, sprinkle with remaining 2 tablespoons of cilantro.
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Serving Size: 1 Serving (552g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 383 | ||
Calories from Fat: 165 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 405.6mg | 125 % | |
Sodium 1368.3mg | 47 % | |
Potassium 504.1mg | 13 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 10.8g | ||
Protein 40.4g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 383
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