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Tomatillo queso fresco meatballs served in a bowl, topped with fresh cilantro and drizzled with a tangy tomatillo sauce, showcasing the juicy meatballs and creamy queso fresco.
45 minutes Easy

Tomatillo Queso Fresco Meatballs

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Tomatillo Queso Fresco Meatballs are a savory, zesty dish that infuses classic meatball preparation with the fresh, tangy flavor of tomatillos and the creamy mildness of queso fresco cheese. This dish takes a delightful twist on traditional meatballs, which are commonly served with tomato-based sauces, by incorporating elements of Mexican cuisine.

The meatballs themselves are a mix of ground meat (usually beef or a combination of beef and pork), which offers a rich and hearty base. The addition of queso fresco, a soft, fresh Mexican cheese, provides a subtle milky flavor and helps keep the meatballs moist and tender during cooking.

Breadcrumbs and egg are used to bind the ingredients, ensuring the meatballs hold their shape. The incorporation of garlic, cilantro, and spices like cumin infuses the meatballs with a warm, aromatic profile that complements the bright notes of the tomatillo sauce.

The sauce is a puree of roasted tomatillos, which have a slightly tart and fruity taste, along with jalapeños, onions, and garlic. The result is a vibrant green sauce that’s both slightly acidic and moderately spicy, perfect for balancing the rich meatballs.

The meatballs are first baked to achieve a browned exterior while maintaining a juicy interior. Meanwhile, the tomatillo sauce is simmered until it thickens slightly, melding all the flavors together.

The finished dish has a wonderful contrast in textures — from the soft and tender meatballs to the creamy sauce with a smooth consistency. Some recipes might call for a chunkier sauce to add more texture.

Tomatillo Queso Fresco Meatballs can be served in a variety of ways: as an appetizer with toothpicks, in a sub sandwich, over rice, or alongside a bed of warm tortillas. Garnishing with extra cilantro and crumbled queso fresco just before serving enhances the freshness and appeal of the dish.

This dish is a testament to the versatility of Mexican ingredients and how they can transform familiar recipes into new culinary experiences. It’s a celebratory fusion that is as much at home in a casual family dinner as it is in a festive gathering, bringing the warmth and richness of Mexican flavors to the forefront.

Tomatillo Queso Fresco Meatballs

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Tomatillo Queso Fresco Meatballs are a succulent fusion of tender meatballs blended with mild queso fresco and smothered in a tangy, roasted tomatillo sauce, delivering a mouth-watering twist on the classic meatball dish with a touch of Mexican flair.

Ingredients

  • For the Meatballs
  • 1 pound ground beef

  • 1/2 cup queso fresco, crumbled

  • 1/2 cup breadcrumbs

  • 1/4 cup milk

  • 1 egg

  • 2 cloves garlic, minced

  • 1 tablespoon cilantro, freshly chopped

  • 1/2 teaspoon cumin

  • salt and ground black pepper, to taste

  • For the Tomatillo Sauce
  • 1 pound tomatillos, husked and cleaned

  • 1 small jalapeno, seeded

  • 1 medium onion, quartered

  • 3 cloves garlic

  • 1/2 cup cilantro leaves

  • 2 tablespoons extra virgin olive oil

  • 1 cup vegetable broth

  • 1 cup queso fresco, crumbled

Directions

  • Preheat the Oven:
    Preheat your oven to 400°F.
  • Soak the Breadcrumbs:
    In a small bowl, soak the breadcrumbs in milk until absorbed, 5-10 minutes.
  • Blend the Meatball Ingredients:
    In a large bowl, combine the ground meat, soaked breadcrumbs, egg, minced garlic, chopped cilantro, crumbled queso fresco, cumin, salt, and pepper. Mix until well combined but do not overmix to prevent tough meatballs.
  • Form the Meatballs:
    Shape the mixture into meatballs, about 1-1.5 inch in diameter, and place them on a baking sheet.
  • Bake the Meatballs:
    Bake in the preheated oven for 15-20 minutes, or until they are browned and cooked through.
  • Prepare the Tomatillo Sauce:
    While the meatballs are baking, place tomatillos, jalapeños, onion, garlic, cilantro, and vegetable broth in a blender. Blend until thoroughly combined and the mixture is homogenous.

    Season with salt and ground black pepper to taste.
  • Cook the Sauce:
    In a large skillet, heat extra virgin olive oil over medium heat. Pour the blended tomatillo sauce into the skillet and bring to a simmer. Simmer for 15 minutes, allowing the flavors to meld.

    You can add more vegetable oil depending on your desired consistency.
  • Combine Meatballs and Sauce:
    Add the cooked meatballs to the tomatillo sauce and simmer for another 10 minutes, so the flavors meld with the meatballs.
  • Serve:
    Serve hot, garnished with additional cilantro and crumbled queso fresco on top.

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