I wanted to use some components that were left over from creating a Mexican feast the night before, so I made this charred corn salsa. It has a lovely smoky flavor from using fire-roasted tomatoes and broiling some of the ingredients in the beginning. The salsa produced by the recipe as written will be on the hotter side of mild. To your preferred level of heat, add or subtract chili powder. Use in any recipe that asks for salsa, or serve with chips.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ⅓ cups heavy cream
- ¾ cup rolled oats
- 8 teaspoons potato flour
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 2 tablespoons butter
- 4 tablespoons finely chopped onion
- 1 pound 85% lean ground beef
- 2 teaspoons ground allspice
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix cream, oats, potato flour, salt, and pepper together in a bowl. Let sit for 10 minutes at room temperature to allow oats to absorb the liquid; paste should have the consistency of mashed potatoes.
- Melt butter in a frying pan over medium heat. Cook and stir onion until softened but still pale, 3 to 4 minutes. Add onions to the oat paste and mix well. And ground beef and allspice; mix just until combined, 30 to 45 seconds.
- Oil your hands and roll mixture into meatballs of desired size, ideally smaller than a golf ball. Place meatballs on a sheet pan.
- Bake in the preheated oven until meatballs are hot, about 10 minutes. Let cool briefly.
- Heat a cast iron skillet over medium heat. Add oil. Cook and stir meatballs, about 10 at a time, until browned, 3 to 5 minutes.
- Add milk as needed if paste is too dry.
- Once cooled, the baked meatballs are ready to freeze and pan-fry later, if desired.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 18 g |
| Sodium | 369 mg |
| Sugars | 1 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Will definitely make it again. I used minced pork instead as it was more agreeable to my guests Thanks.