Meatballs in Green Sauce (Granatine con Salsa Verde)

Name: Meatballs in Green Sauce (Granatine con Salsa Verde)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 anchovies, filleted and rinsed; 1 bunch basil leaves, cut into chiffonade; 5 slices day-old bread; 3 Tbsps capers; 2 eggs; 4 cloves garlic, thinly sliced; 454 grams ground beef; 1 bunch mint, leaves only; 237 milliliters extra-virgin olive oil, for frying, plus 1/2 cup; 1 bunch Italian parsley, chopped to yield 1/4 cup; 118 milliliters pecorino; 227 grams fresh sausage, out of its skin; 2 Tbsps white vinegar

You can never have too many main course recipes, so give Meatballs in Green Sauce (Granatine con Salsa Verde) a try. This recipe serves 6. One portion of this dish contains around 27g of protein, 33g of fat, and a total of 466 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of capers, eggs, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Soak the bread in water for 5 minutes, remove from the water and press out the liquid by hand.

Ingredients you will need

Bread

Water

Place the soaked bread in a large bowl, add the beef and the sausage and mix by hand to combine.

Ingredients you will need

Sausage

Bread

Beef

Equipment you will use

Bowl

Add the garlic, basil, eggs and pecorino and mix well to combine. Make golf ball-sized balls out of the meat mixture and set aside.

Ingredients you will need

Pecorino

Garlic

Basil

Egg

Meat

In a large, heavy-bottomed skillet, heat 1 cup oil until smoking. Cook the meatballs in the oil until golden brown and cooked through, working in batches if necessary to avoid overcrowding the pan.

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Meatballs

Cooking Oil

Equipment you will use

Frying Pan

Remove the meatballs to a plate lined with paper towels and keep warm.

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Meatballs

Equipment you will use

Paper Towels

In the work bowl of a food processor, puree the remaining 1/2 cup oil, anchovies, capers, parsley, mint and white vinegar.

Ingredients you will need

Distilled White Vinegar

Anchovies

Parsley

Capers

Mint

Cooking Oil

Equipment you will use

Food Processor

Bowl

Pour half of the sauce over the warm meatballs, and serve the other half on the side.

Ingredients you will need

Meatballs

Sauce

Equipment

Ingredients

Servings:

anchovies, filleted and rinsed 1bunch

basil leaves, cut into chiffonade 5slices

day-old bread 3Tbsps

capers 2

eggs 4cloves

garlic, thinly sliced 454grams

ground beef 1bunch

mint, leaves only 237milliliters

extra-virgin olive oil, for frying, plus 1/2 cup 1bunch

Italian parsley, chopped to yield 1/4 cup 118milliliters

pecorino 227grams

fresh sausage, out of its skin 2Tbsps

white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The SeaGlass rosé of Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.