Herb-forward, juicy, and a little salty from the cotija, these pork meatballs get their brightness from fresh oregano and mint instead of dried. That makes all the difference.
Ingredients
- 450 g (1 lb) ground pork
- 17 g fresh Mexican oregano, chopped
- 8 g fresh mint, chopped
- 26 g whole eggs, beaten (approx. 6 eggs)
- 13 g cotija cheese, finely ground
- 6 g fresh torta bread, ground fine
- ¼ tsp red chili flakes
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- For service:
- 1 tbsp ranchera salsa per plate
- 2 slices queso enchilada per plate
- ¼ tsp cotija cheese, garnish
- Micro cilantro, garnish
Instructions
- 1Combine all meatball ingredients in a large mixing bowl. Mix until just combined, do not overwork the meat.
- 2Portion into 85 g (3 oz) balls.
- 3Sauté over medium-high heat, turning to brown evenly on all sides, until cooked through to 74 °C (165 °F) internal.
- 4To plate: ladle 150 ml (5 oz) ranchera salsa into the bottom of a shallow bowl or plate.
- 5Set meatballs in the salsa and lay 2 slices of queso enchilada over the top.
- 6Pass under a broiler or salamander until the cheese melts.
- 7Finish with a pinch of ground cotija and a few sprigs of micro cilantro.
Cook's Note
Don't mix the meat too long, once the ingredients are combined, stop. Over-mixing compacts the proteins and turns the meatballs dense instead of tender.
Best Served With
Warm corn tortillas and a cold beer. The ranchera salsa does most of the sauce work so the plate doesn't need much else.
Why This Recipe Works
Two fresh herbs instead of dried bring a clean, bright note that holds up through cooking. Cotija adds a fine salt throughout the mix rather than just on the surface, and the bread crumbs keep the texture soft without adding any noticeable filler flavor.
Make It Yours
- Add a small spoonful of chipotle in adobo to the mix for a smoky version
- Use half ground beef, half pork for a meatier, earthier meatball
- Swap ranchera for salsa verde for a brighter, lighter plate
Leftover Strategy
Reheat meatballs in ranchera salsa over low heat, they stay moist and absorb more flavor as they sit. Good for a next-day taco filling with crumbled cotija on top.
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Pairing
Modelo Negra or any amber-style Mexican lager. For non-alcohol, horchata works well.