Spicy Chorizo Meatball Potato Pops

Step 1

Preheat oven to 350˚F.

Step 2

Prepare mashed potatoes according to package instructions. Hold warm.

Step 3

For the meatballs; place chorizo into a medium size bowl. Add all peppers, garlic and onion.

Step 4

In a separate bowl, whisk egg and add bread crumbs. Let sit two minutes. Combine with meat mixture and blend until all ingredients are incorporated. Roll into approximately 1-inch balls and place on a sheet pan. Bake at 350°F for approximate 10-12 minutes or until fully cooked.

Step 5

For the tomatillo sauce; heat a cast iron skillet over high heat. Grill tomatillos, jalapeños, onion and garlic in skillet, occasionally turning to toast all sides, for about 5 minutes. Ingredients will blacken in places (this is a good thing). Remove from skillet and put into a blender, add cilantro and purée until smooth. Ingredients will blacken in places (this is a good thing). Remove from skillet and put into a blender, add cilantro and purée until smooth.

Step 6

Heat oil in a sauce pan over medium heat. Pour purée into pan and cook, stirring constantly, until it darkens in color, about 5 minutes. Add stock, season with salt and pepper.

Step 7

For each serving; top each cooked meatball with approximately 1 oz. of redskin mashed. Plate with a heavy wooden pick through the top of each meatball. Serve with Tomatillo Sauce on the side.