The mint flavor from this recipe is reminiscent of the Arab cuisine while still using the green tomatoes and poblano chiles that bring us undeniably back to our beloved Mexico, so this dish has a slightly different base, but it does not break with the mexican Albondigas tradition.
* 1 lb. ground meat (beef, pork or a combination)
* 1 egg
* 1 tablespoon of uncooked rice
* 2 teaspoons flour
* 1 red tomato, chopped finely
* 1 small onion, chopped finely
* 1 tablespoon mint, chopped
* Salt, to taste
* 5 green tomatoes or tomatillos
* 1 poblano chile, roasted and seeded
* 1 clove of garlic
* 2 serrano chiles
* 1 tablespoon cilantro leaves
* 1 tablespoon oil
2) Now we make the salsa verde: in a saucepan with 2 inches of water cook the tomatoes until tender, turning them occasionally. Blend using the blender; the tomatoes together with the poblano chile, garlic, serrano chiles, the cilantro and salt with 1 cup water.
3) Heat up some oil in a saucepan over medium heat; gently start cooking the meatballs in the oil, what we want here is just to give them a roasted look. In another pot, pour the blended tomatoes salsa we did earlier and simmer a few minutes. Gently add the meatballs one by one cook them over medium heat, being careful not to break them. They are cooked when the rice in them has become tender...
4) If the salsa isn’t liquid enough, add some more water. Adjust seasoning and serve warm.