| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Sent mc, Too hot tam | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 8 | Garlic cloves, peeled | |
| 2 | bn | Cilantro, leaves only |
| 1 | tb | Salt |
| 1 1/2 | ts | Ground black pepper |
| 1 | lb | Ground turkey or chicken, preferably dark meat |
| 1 | lg | Egg, beaten |
| 2/3 | c | Fresh bread crumbs |
| 1/3 | c | Vegetable oil |
| 1 | lg | Leek, trimmed, washed and, Thinly Julienned |
| 4 | md | Carrots, peeled and diced |
| 1/4 | Head white cabbage, cored, and thinly, Sliced | |
| 1 | Jalapeno Chiles (1 Or 2), stemmed, seeded and, Thinly Julienned | |
| 3 | md | Roma tomatoes, cored, seeded and, diced |
| 2 1/2 | qt | Chicken stock |
| 3 | tb | White vinegar |
INSTRUCTIONS
Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and pepper in a blender. Puree until smooth. In a large bowl, mix together the turkey or chicken, egg and cilantro paste. Add the bread crumbs and mix only until combined. Roll into small walnut-sized meatballs in the palms of your hands and place on a tray in the refrigerator. Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for 2 to 4 minutes. Add the cabbage, jalapenos and tomatoes and cook, stirring frequently, until the vegetables are limp, about 3 minutes longer. Pour in the chicken stock. Bring to a boil, reduce to a simmer and cook, uncovered, 15 minutes. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Transfer with a slotted spoon to paper towels to drain. When all the meatballs are browned, transfer to the simmering stock and cook an additional 5 to 10 minutes. Stir in the vinegar and serve hot. Yield: 6 servings Variation: For a heartier dish, add a handful or two of rice or small-shaped pasta along with the stock. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #356 Recipe by: TOO HOT TAMALES SHOW #TH6139 From: Pat Asher <[email protected]> Date: Sat, 28 Dec 1996 08:32:22 -0600
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