HATCH GREEN CHILE GARLIC BREAD MEATBALLS & FRIED MEXICAN ALBONDIGAS

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  • čas přidán 18. 09. 2023
  • ‪@SherwoodsGarlicConfitSpread‬
    Topping for the Garlic Bread:
    4oz Sherwood’s ANCHO CHILE Garlic Confit Spread
    1/4 cup Fresh Grated Parmesan
    1 Tbsp Truffle Parmesan & Black Garlic
    1 Tbsp Paprika
    Juice of 1 Lemon
    Meatball Base Mix:
    3.5Lbs Chuck Steak
    3.5 Lbs Tri Tip
    3.5 Lbs Brisket Trimmings
    3 Lbs Sirloin Steak
    2 Lbs Hickory Smoked Bacon
    Grind first with 12MM Metal Grinder Plate, then grind again with 6MM Metal Grinder Plate.
    HATCH GREEN CHILE GARLIC BREAD MEATBALLS:
    8oz Sherwood’s HATCH GREEN CHILE Garlic Copnfit Spread
    8 Lbs Ground Meat
    2 cups HATCH GREEN CHILE TOMATILLO SALSA VERDE
    2 cups bread crumbs to 1.5Lb meat ratio
    1 Bunch Cilantro
    1 cup Cojita Cheese
    8 eggs
    Salt and Pepper to taste
    Form into 3oz Meatballs then Fry for 10 minutes until golden brown and crispy. Let cool then portion out into freezer bags.
    FRIED ALBONDIGAS MEATBALLS:
    8oz Sherwood’s Garlic Confit Spread
    2 Tbsp Hatch Green Chile Infused Olive Oil
    8 Lbs Ground Meat
    2 cups CHILTEPINE SALSA
    2 Chayote
    2 Mexican Squash
    1 White Onion
    6 Green Onions
    1/2 Bunch Cilantro
    1/4 cup Yerba Buena
    1/4 cup Mint
    2 cups Grated Cojita Cheese
    1 cup Queso Cojita Rallado
    8 eggs
    1 Tbsp El Frida Red Chile Powder
    Salt and Pepper to taste
    Sauté the diced onion, Mexican Squash, and Chayote with 4oz Sherwood’s Garlic Confit Spread.
    Drain, and set aside to cool. Once vegetable mixture is drained of excess moisture and cooled, it’s time to mix the meatball mixture together.
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