Meatballs in guajillo sauce with zucchini (Albóndigas con salsa de tomate verde y chile guajillo con calabacitas) from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (page 208) by Pati Jinich

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Notes about this recipe

  • TrishaCP on July 28, 2020

    This is a good recipe to put a dent in your zucchini supply. I think the meatballs could use additional seasoning (garlic! and Mexican oregano), but I didn’t think the sauce was plain (though it was better the second day). I used ground turkey, since that is the meat that Pati used when making this recipe on her show. The first night I had this with rice, but the second night I cooked fideos right in the sauce and I think that was more successful.

  • NJChicaa on January 15, 2018

    A lot of work for boring meatballs and a plain sauce. I wouldn't make this again without seriously jazzing up the meatballs and adding some seasonings to the sauce.

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