Meatballs with Salsa Verde

Name: Meatballs with Salsa Verde
Prep time: 15M
Total time: 60M
Yield: 24 Meatballs
Cuisine: Mexican
Ingredients: 1 can Whole TomatillosGOYA® Whole Tomatillos, Drained; ¾ Meatballs with Salsa Verdemedium yellow onion, chopped (about 1 cup); 2 tsp. Minced GarlicGOYA® Minced Garlic; 2 Whole Jalapeños PeppersGOYA® Whole Jalapeños; 1 packet Chicken Flavored BouillonGOYA® Powderded Chicken Flavored Bouillon; Adobo All-Purpose Seasoning with PepperGOYA® Adobo All- Purpose Seasoning with Pepper, to taste; ¾ lb. Meatballs with Salsa Verdelean ground beef; ¾ lb. Meatballs with Salsa Verdelean ground pork; Adobo All-Purpose Seasoning with PepperGOYA® Adobo All- Purpose Seasoning with Pepper, to taste; 1 cup Bread Crumbs Made with Sazonador TotalGOYA® Breadcrumbs made with Sazonador Total, soaked in ¼ cup milk; 2 Meatballs with Salsa Verdeeggs slightly beaten; ½ Meatballs with Salsa Verdemedium yellow onion, finely chopped (about ½ cup); 1 tbsp. Meatballs with Salsa Verdechopped cilantro; 1 tsp. Ground OreganoGOYA® Dried Oregano

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Every cook in Mexico has her own recipe for meatballs, or albóndigas, but we have to admit, this recipe for Meatballs with Salsa verde is one of our favorites! Salsa verde, or green sauce, is a popular Mexican salsa made from whole tomatillos, onions, jalapeños and garlic. Salsa verde has a fresh, tangy and slightly spicy flavor. The meatballs, made with equal parts ground beef and ground pork, are perfectly seasoned, then cooked directly in the Salsa Verde, where they absorb all of the wonderful flavors and become plump, tender and juicy. They’re so good; we suggest making a double batch!

Total Time

60m

Prep Time:15m

Yields:24 Meatballs

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Ingredients

For the Sauce:

1 can
(26 oz.)

GOYA® Whole Tomatillos , Drained

medium yellow onion, chopped (about 1 cup)

2 tsp.

GOYA® Minced Garlic

GOYA® Whole Jalapeños Peppers

1 packet

GOYA® Chicken Flavored Bouillon

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

For the Meatballs:

¾ lb.

lean ground beef

¾ lb.

lean ground pork

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

1 cup

GOYA® Bread Crumbs Made with Sazonador Total , soaked in ¼ cup milk

eggs slightly beaten

medium yellow onion, finely chopped (about ½ cup)

1 tbsp.

chopped cilantro

1 tsp.

GOYA® Ground Oregano

Directions

Kitchen View

Step 1

To blender, add tomatillos, onion, garlic, jalapeños, chicken bouillon and 1 cup water. Blend until smooth and well combined. Add tomatillo sauce to large saucepan over medium-high heat; bring to boil. Reduce heat to medium low; simmer, stirring occasionally until sauce thickens slightly, about 10 minutes. Season sauce with Adobo, keep warm.

Step 2

Season beef and pork with Adobo. In bowl, combine meat, soaked breadcrumbs, eggs, onion, cilantro and oregano. Mix thoroughly.

Step 3

Using palms of hands, roll 1 heaping tablespoon meat mixture to form round ball about size of walnut. Repeat with remaining meat mixture to form about 24 meatballs.

Step 4

Add meatballs to reserved sauce set over medium-low heat. Cover pot and simmer until meatballs are cooked through, about 25 minutes, gently stirring and adding water in 2 tablespoon measures if sauce evaporates below tops of meatballs. Serve with cooked white rice or pasta.

Products in this Recipe

Whole Tomatillos

Minced Garlic

Whole Jalapeños Peppers

Chicken Flavored Bouillon

Adobo All-Purpose Seasoning with Pepper

Bread Crumbs Made with Sazonador Total

Ground Oregano

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