Name: Green Chile American Lamb Albondigas in Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 28 (1 can) tomatillos, drained; 0.50 cup Onion, chopped; 0.25 cup Roasted green chilies, Anaheim or Poblano; 1 cup Chicken broth; 2 Ground American lamb; 2 Eggs; 0.67 cup Dry breadcrumbs; 0.50 cup Roasted green chilis, finely chopped; 2 tsp Cumin; 2 tsp Kosher salt; Chopped cilantro, optional

CategoryGround Lamb

Recipe provided by the American Lamb Board (Green Chile American Lamb Albondigas in Salsa Verde | American Lamb).

Yields8 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

Green Chili Sauce

28 (1 can) tomatillos, drained

0.50 cup Onion, chopped

0.25 cup Roasted green chilies, Anaheim or Poblano

1 cup Chicken broth

Meatballs

2 Ground American lamb

2 Eggs

0.67 cup Dry breadcrumbs

0.50 cup Roasted green chilis, finely chopped

2 tsp Cumin

2 tsp Kosher salt

Chopped cilantro, optional

Preheat oven to 400 degrees.

In a blender combine the tomatillos, onion, chiles and chicken broth. Blend until pureed. Transfer the sauce to a casserole or Dutch oven. Bring the sauce to a boil then reduce the heat and simmer for 10 minutes.

While sauce is cooking, combine the lamb, eggs, bread crumbs, green chiles, cumin and salt in a mixing bowl. Mix together with your hands until well blended and form about 50 meatballs of equal size using a teaspoon. Place meatballs on a nonstick or greased rimmed baking sheet and bake for 15 minutes, until brown and fully cooked.

Add the meatballs to the sauce and simmer for 2 minutes or until well coated. Garnish with cilantro if desired. Serve with rice or tortillas.

Ingredients