Meatballs with Salsa Verde | GOYA

Main Dishes

Meatballs with Salsa Verde

The major use of tomatillos is in sauces, giving rise to the famous salsa verde (green sauce). Check out this Central Mexican version of plump, juicy little meatballs, smothered in salsa verde sauce.


For the Meatballs:

¾ lb. lean ground beef

¾ lb. lean ground pork

GOYA® Adobo with Pepper, to taste

1 cup dried bread crumbs soaked in 4 tbsp. milk

2 eggs Slightly beaten

½ cup finely chopped onion

1 tbsp. finely chopped fresh mint

½ cup finely chopped cilantro

1 tsp. GOYA® Dried Oregano

2 tbsp. finely chopped cilantro to sprinkle

For the Sauce:

1 can GOYA® Whole Tomatillos, Drained

1 cup finely chopped white onion

1½ tsp. GOYA® Minced Garlic or 3 cloves fresh garlic, minced

2 GOYA® Chipotle Chiles with some sauce from 7 oz can GOYA® Chipotle Peppers in Adobo Sauce

1 packet GOYA® Powdered Beef Bouillon dissolved in 1 cup water

GOYA® Adobo with Pepper, to taste


1. In batches, puree Tomatillos, onion garlic and Chipotles in a blender or food processor. Pour into saucepan large enough to hold meatballs. Stir in dissolved beef bouillon and bring to boil on medium heat. Lower heat and simmer for 10 minutes. Season with Adobo.
2. Season beef and pork with Adobo. In bowl combine meat, soaked bread crumbs, eggs, onion, mint, cilantro and oregano. Mix thoroughly.
3. To form meatballs, put 1heaping tablespoon of meat in palm of you hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
4. Add meatballs to sauce, cover and simmer for 25 minutes. The sauce should just cover meatballs. Stir occasionally, adding water if necessary. serve in heated dish, sprinkled with cilantro.
6-8 Servings

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