Chorizo-Style Meatballs with Tomatillo-Avocado Salsa

By Marcus Samuelsson |

An update on the Swedish classic from New American Table.



1/2 pound ground lamb

1/2 pound ground pork

2 cloves garlic, minced

1 teaspoon mild chili powder

1 teaspoon salt

1/2 teaspoon cumin

Freshly ground pepper

1 teaspoon dried oregano

1 teaspoon smoked paprika

2 tablespoons olive oil

Tomatillo-Avocado Salsa

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1 Serrano chili, finely chopped

1 shallot, finely chopped

2 tomatillos, finely chopped

1 ripe avocado, cut in cubes

1 red onion, finely chopped

1 jalapeño , finely chopped

Juice of 1 lime

2 sprigs cilantro, chopped

4 drops Tabasco

1 teaspoon salt

Freshly ground pepper


For the Meatballs:

In a large bowl mix the lamb, pork, garlic, chili powder, salt, cumin, pepper, oregano and paprika in a bowl. With wet hands to prevent sticking, form the mixture into 2-inch balls.

Heat the oil in a large sauté pan over medium-high heat. Working in batches, add the meatballs and sauté until cooked through, about 4 minutes on each side. Drain on paper towels. Serve with Tomatillo-Avocado Salsa (see below).

For the Tomatillo-Avocado Salsa:

Heat the olive oil in a medium sauté pan over high heat. Add the garlic, Serrano chili and shallot and sauté until fragrant, about 2 minutes. Add the tomatillos and sauté until softened, another 3 minutes. Transfer to a bowl and let cool. Fold in the avocado, onion, jalapeño, lime juice, cilantro and Tabasco. Season with salt and pepper.