Products used in this recipe
Spicy Chorizo Meatball Potato Pops
Yield: 32 Servings (2 oz.)
Yield: 32 Servings (2 oz.)
Meatballs
| 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. |
Mashed
| 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:
Meatballs
- • 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.
Mashed
- • 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.
