Mexican spiced meatballs recipes with charred shishito peppers and nogada white walnut sauce.
Pork Albondigas En Nogada
For the meatballs:
- 1.25 pounds ground pork
- 1.5 teaspoons each ancho chile powder & cumin
- ½ teaspoon dried oregano
- 2 tablespoons raisins
- 2 tablespoons pepita seeds roughly chopped
- 1 teaspoon fresh parsley chopped
- 1 tablespoon pomegranate seeds
- ½ pound shishito peppers
- Kosher salt
- Fresh black pepper
- Grapeseed or veggie oil
For the walnut sauce:
- ¼ cup goat cheese
- ½ cup walnuts
- ½ cup white bread cubed and crust removed
- ¾ cup whole milk
- ½ teaspoon salt
For the meatballs, add the ground pork to a large bowl along with the ancho chile, cumin, oregano, raisins, pepitas, ½ teaspoon salt, and a coupe cracks of pepper. Mix very well using your hands and then form into meatballs that are slightly smaller than the size of a golf ball. Keep formed meatballs in the fridge until ready to cook.
To make the sauce, add all the ingredients to a blender and blend on high for 30 seconds. Check for seasoning, you may need a little more salt. The sauce should be thick, if not, keep blending. Set aside.
For the peppers, pre-heat a cast iron or non-stick pan over medium-high heat with 1 teaspoon of oil. Add the shishito peppers and cook for 4-6 minutes, until both sides of the peppers are charred and blistered. Turn the heat off, add ¼ teaspoon of salt and remove from heat.
Using the same pan, pre-heat over medium-high heat with 2 teaspoons of oil and add the meatballs. You may have to work in 2 batches if they all don’t fit in the pan. Cook for 10 minutes, or until all sides are brown and the internal temperature of the ground pork in 160 degrees F.
To serve, add some sauce to the bottom on a plate or platter and place the meatballs on top. Add some peppers around the plate and garnish with the pomegranate seeds, parsley, and a few more pepitas. Serve extra sauce on the side and enjoy!
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