Meatballs with Salsa Verde
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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!
Ingredients
For the Sauce:
1 can (26 oz.)
GOYA® Whole Tomatillos, Drained
¾
medium yellow onion, chopped (about 1 cup)
2 tsp.
GOYA® Minced Garlic
1 packet
For the Meatballs:
¾ lb.
lean ground beef
¾ lb.
lean ground pork
1 cup
GOYA® Breadcrumbs made with Sazonador Total, soaked in ¼ cup milk
2
eggs slightly beaten
½
medium yellow onion, finely chopped (about ½ cup)
1 tbsp.
chopped cilantro
Directions
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.
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miguel Rodriguez
de mucha ayuda gracias