Mexican Meatballs Simmered in Tomatillo Sauce with Black Olives

• 10 ounces tomatillos, husks removed
• 1/4 small white or yellow onion, coarsely chopped
• 1 1/2 cups water
• 2 jalapeno chiles, coarsely cut up
• 2 cups fresh cilantro leaves and tender stems
• Kosher salt
• 2 tablespoons butter or ghee (see page 71)
• 1 pound Mexican Meatball Sausage (page 27), formed into walnut-size balls
• 16 Kalamata olives, pitted and coarsely chopped
• About 16 fresh cilantro sprigs
• 1/2 teaspoon cider vinegar or fresh lime juice
• Pinch of kosher salt

1. To make the salsa, combine the tomatillos, onion, and water in a medium saucepan and bring to a boil over high heat.
2. Remove from the heat, cover, and let stand until the tomatillos are soft enough to pierce easily but have not collapsed, 8 to 10 minutes.
3. Uncover, let cool slightly, then transfer the tomatillos, onion, and 1/2 cup of the cooking water to a food processor.
4. Add the chiles, cilantro, and 1/2 teaspoon salt and process until almost smooth.
5. Taste and adjust the salt.
6. Use right away, or cover and refrigerate for up to 3 days.
7. Place a heavy saute pan large enough to hold the meatballs without crowding over medium-high heat and melt the butter.
8. Add the meatballs and saute until browned all around, 3 to 5 minutes.
9. Stir in the salsa and olives, decrease the heat to maintain a gentle simmer, cover, and cook until the meatballs are tender and the sauce is thickened, 10 to 12 minutes.
10. To serve, in a small bowl, toss the cilantro sprigs with the vinegar and salt.
11. Transfer the meatballs and their sauce to a serving dish and strew the dressed sprigs over the top.
12. Serve right away.

white, water, jalapeno chiles, fresh cilantro, kosher salt, butter, sausage, olives, cilantro sprigs, cider vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/mexican-meatballs-simmered-in-tomatillo-sauce-with-black-olives-389492 (may not work)