Subj : BH&G 3244
To   : All
From : Dave Drum
Date : Wed Jul 07 2021 05:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken-Chorizo Meatballs
 Categories: Poultry, Dairy, Chilies, Pork, Vegetables
      Yield: 6 Servings
 
      2 lg Eggs; lightly beaten
    1/2 c  Fine dry bread crumbs
    1/2 c  Fine chopped onion
    1/4 c  Milk
    1/2 ts (ea) salt & black pepper
      1 lb Uncooked ground chicken
     15 oz Package uncooked chorizo
           - sausage
      1 c  Salsa verde
      1    Fresh poblano chile; seeded,
           - fine chopped
    1/4 c  Chicken broth
      1 ts Ground cumin
      2 cl Garlic; minced
 
  Set oven @ 375ºF/190ºC.
  
  In a large bowl combine eggs, bread crumbs, onion, milk,
  salt, and black pepper. Add ground chicken and sausage;
  mix well. Shape mixture into 36 meatballs. Place
  meatballs in a shallow baking pan. Bake, uncovered, for
  25 to 30 minutes or until meatballs are cooked through. *
  Drain off fat.
  
  Transfer meatballs to a 3 1/2 or 4 quart slow cooker. For
  sauce, in a small bowl stir together 1 cup salsa verde,
  poblano pepper, broth, cumin, and garlic. Pour sauce over
  meatballs.
  
  Cover and cook on low-heat setting for 3 to 4 hours or on
  high-heat setting for 1-1/2 to 2 hours. Serve immediately
  or keep warm, covered, on warm setting or low-heat
  setting for up to 2 hours. Serve with decorative
  toothpicks.
  
  * TIP: The internal color of a meatball is not a reliable
  doneness indicator. A chicken or turkey meatball cooked
  to 165ºF/73ºC is safe, regardless of color. To measure
  the doneness of a meatball, insert an instant-read
  thermometer into the center of meatball.
  
  Makes: 36 meatballs
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 25 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I stayed up all night to see where the sun went. Then it dawned on me.
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