Ternera Albondigas Salsa Picante
Ternera Albondigas Salsa Picante
Directions
- Place the two veal patties in a medium size bowl and break apart into pea size pieces. Add the onion, cracked eggs , milk and spices while reserving the bread crumbs.
- Mix ingredients until just combined then transfer to a stand mixer with paddle attachment. Paddle on medium speed for 30 seconds to emulsify the beef, add bread crumbs and mix on low speed for 20 seconds or until incorporated.
- Using a 2oz scoop portion out meatballs onto a greased half sheet pan and roll to desired shape.
- Place in *350 convection oven on low for 15 minutes, rotate for another 10 and check for internal temp of #165. Once internal temp is achieved reserve.
- Sopapilla, take two frozen pieces of dough and cut in half diagonally, fry until golden brown . remove and toss with cinnamon sugar.
- Assembly. Place three meatballs in a shallow rimmed bowl or miniature cast iron or ceramic pot. Add 2 oz of sauce to lightly coat meatballs and create a puddle underneath. Place shredded Oaxaca cheese over hot food to melt slightly and place Sopapilla wedges in a fan to the off center of the plate.
Ingredients
- 1/3 cup bread crumbs
- 1 tsp red pepper, crushed
- 1 each egg(s)
- 1 tbsp Contigo feather shred Oaxaca cheese
- 1/2 tsp garlic, granulated
- 1/4 tsp cinnamon, ground
- 1 lb Roma® Veal, Ground, or 2 8-oz patties
- 1/4 cup Nature's Best Dairy® Milk, whole
- 1/4 cup minced onion
- 1 tsp parsley, flakes
- salt and pepper, to taste
- 2 each Contigo Sopapilla
- 1/2 tsp sweet paprika
Ternera Albondigas Salsa Picante Sauce
Directions
- In a medium handled stock pot over medium low heat add extra virgin olive oil until oil starts to shimmer.
- Add onion and seasoning and stir for around 1 minute.
- Once onion and spices are fragrant add garlic and jalapeno for around 1 more minute.
- Add stock and tomatoes while increasing heat to medium and simmer for 20 minutes.
- Remove from heat and insert immersion blender to puree mixture into a smooth light colored sauce.
- Add the reserved meatballs and return to low heat for additional 15, stirring occasionally to prevent scorching.
Ingredients
- 1 cup chicken stock
- 1 tsp chili powder
- 1 tbsp oil, olive, extra virgin
- 1/2 cups Peak Fresh Produce® Onion(s), fine dice
- 3 cups tomato(es), fire roasted
- 2 tsp garlic, granulated
- 1/4 cup jalapeño(s), sliced
