Green goodness comes in many forms. Our favorite food color doesn’t just have to come from lettuce or boring old broccoli. Here we combine flavors from Mexico for a new spin on eating your greens. Veal and pork can be easily substituted with chicken or turkey, but we like to mix up our meats. This combination creates a seriously tender ball. What is better than that?
- ¼ lb. veal
- ¾ lb. pork
- 1 roasted medium-sized poblano pepper
- ½ roasted red pepper
- 1 clove of garlic, chopped
- ½ medium onion, diced into small cubes
- 2 tsp. cumin
- 1 ½ tsp. ancho chili powder
- 3 slices pepper jack cheese, cut into small cubes
- ½ cup cooked quinoa
- 1 tsp. salt and 2 grinds of pepper
- Kale + Quinoa Salad:
- 1 Tbsp. olive oil
- 1 cup cooked quinoa
- 1 cup tightly packed kale leaves, blanched and roughly chopped
- ½ roasted red pepper
- ½ medium onion, diced into small 1/4
- 1 tsp. cumin + ½ tsp. ancho chili powder
- ½ cup cherry tomatoes, cut in half
Make your meatballs:
- Turn on the broiler to high. On a sheet pan, broil the poblano and red peppers and all ingredients to the tomatillo salsa: recipe link here.
- Cook quinoa according to package instructions.
- Once peppers are charred on all sides, take out, put into a bowl and cover with plastic wrap for 15 min. Once steamed and skin is starting to come off of the flesh of the pepper, transfer to a cutting board. Scrap off the skin (it should come off pretty easily), cut in half, and de-seed. Cut into a small dice, about ¼ inch.Reserve ½ of red pepper for the salad.
- In a large mixing bowl, mix all of the meatball ingredients: veal, pork, poblano pepper, red peppers, ½ onion, cumin, chili powder, cooked quinoa, and cheese. Mix together and lightly season with pepper.
- Using your hands, mold into meatballs, but don’t pack them in too tightly. (Meatball rule to live by: the less you work your balls, the lighter and airier they will become)
- In a small glass baking dish that has been lightly sprayed with cooking spray (like a Pyrex), line your balls up, close enough that they are touching. Drizzle with ¼ tsp. olive oil and bake for 30 minutes.
Move to the salad:
- Wash and tear off the kale leaves and then roughly chop.
- Fill a large saucepan about halfway up with water, boil and then add the kale, cooking for 6 minutes. (Chef’s tip: blanching your kale, or cooking it slightly in boiling water and following with an ice bath, will make it less bitter).
- Immediately drain into a colander, running cold water over the kale to stop the cooking process. Reserve.
- In a medium skillet or sauté pan, heat 1 Tbsp. olive oil and then add the onions. Sauté until translucent, 4 minutes. Add in the cumin and chili powder. Cook until fragrant, about 1 minute.
- Add in the cherry tomatoes and red pepper. Cook for 5 minutes, allowing tomatoes to soften. Add in the kale, quinoa and season with salt and pepper. Take off heat and serve with the balls.
- Top balls with the tomatillo salsa and serve over kale-quinoa salad. Serve with avocado slices and tortillas, if you want a kind of taco ball creation.