HOUSE OF KNIVES: Wagyu meatballs with salsa verde

Cooking at home with Chef Pablo Salas featuring Wild Fork Foods

AN ORIGINAL SERIES BY THE HUNGRY POST

PRESENTED BY WILD FORK FOODS
HOW TO COOK LIKE A LOCAL MIAMI CHEF AT HOME

 


Sometimes you just want to stay home and partake in a cooking project. This might be your hobby, your calling but for us its therapy. We have enlisted the help of some of Miami’s most talented chefs to bring you House of Knives, an original series that lives on The Hungry Post IG TV channel and offers you all the steps to re-creating restaurant-quality recipes in your personal kitchen.

In this episode, Chef Pablo Salas of Mexican restaurant, Lona in Fort Lauderdale is back in the kitchen, this time he’ll be making Wagyu meatballs with salsa verde. Chef Pablo Salas hand-picked the Ground Wagyu Beef from Wild Fork Foods to prepare his dish. This ground Wagyu beef has no added hormones and originates from Australia. Interested in cooking more like Chef Pablo? Check out his Shrimps al Ajillo recipe.

Here’s the recipe:

WAGYU MEATBALLS
INGREDIENTS

Ground Wagyu Beef from Wild Fork Foods
• Diced onions
• Bread crumbs
• Salt and pepper
• egg
• Salsa verde
• Black Pepper
• Radishes

DIRECTIONS

In a deep bowl mix the ground Wagyu beef with one egg, bread crumbs, and salt. Mix thoroughly so that you have a consistent dough with all ingredients. Using your hands create your meatballs and set aside.

Salsa Verde
INGREDIENTS

•  6 lbs of tomatoes
•  1/4 a cup of onions
• Jalapeño chili pepper
• Epazote
• 1 garlic clove
• Cilantro
• 1/4 of Canned chipotle chili pepper
• Manzano chili pepper
• Peppermint

DIRECTIONS

You can make your salsa verde ahead of time and store in the fridge. In a casserole, saute the garlic and onion over medium heat until they acquire a golden brown color. Then add the tomatoes and saute for 5 to 8 minutes. Cover your mixture with water and bring the temperature up to a boil. Blend mixture with cilantro and chilies and add epazote. Boil for 10 minutes, season with salt and pepper and add 3 more chipotle chilies and fresh peppermint.

Once your sauce is boiling and the meatballs, one by one and leave boiling in the sauce for 20 minutes. Serve with rice or tortillas.

THIS EPISODE OF HOUSE OF KNIVES IS PRESENTED BY WILD FOOD FORKS. CLICK HERE TO LEARN MORE ABOUT WILD FOOD FORKS’ AFFORDABLE, HIGH-QUALITY MEATS. WILD FORK FOODS IS CHANGING THE WAY CONSUMERS SHOP AND EAT MEAT AND SEAFOOD. WILD FORK FOODS’ CARRY A SELECTION OF MORE THAN 500 MOUTHWATERING PRODUCTS, SNAP FROZEN, ALL AT A GREAT VALUE. THE PRODUCT OFFERING IS AS DIVERSE AS ANY CONSUMERS PALATE, BEEF, PORK, POULTRY, SEAFOOD, LAMB, FRUITS, VEGETABLES, BREADS, SIDES, DESSERTS AND MORE. WITH A BREADTH OF PROGRAMS, FROM ANTIBIOTIC-FREE, GRASS-FED TO ORGANIC AND EVERYTHING IN-BETWEEN, CONSUMERS WILL FIND WHAT THEY ARE LOOKING FOR EITHER ONLINE OR IN ONE OF THE THREE SOUTH FLORIDA WILD FORK FOODS STORES.