Green Chile Lamb Albondigas in Salsa Verde

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Green Chile Sauce

1 can (28 ounces) tomatillos, drained
1/2 cup chopped onion
1/4 cup chopped roasted green chiles, Anaheim or Poblano
1 cup chicken broth


2 pounds ground American Lamb
2 eggs
2/3 cup dry bread crumbs
1/2 cup finely chopped roasted green chiles
2 teaspoons cumin
2 teaspoons 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.

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PREP TIME: 15 mins

COOK TIME: 30 mins