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Meatballs with Salsa Verde
Makes: about 24 meatballs
Prep time: 15 min.
Total time: 1 hr.
For the Sauce
1 can (oz.) GOYA® Whole Tomatillos, drained
¾ medium yellow onion, chopped (about 1 cup)
2 tsp. GOYA® Minced Garlic
1 packet GOYA® Chicken Bouillon
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
¼ medium yellow onion, finely chopped (about ½ cup)
1 tbsp. chopped cilantro
1 tsp. GOYA® Dried Oregano
2. Season beef and pork with Adobo. In bowl, combine meat, soaked breadcrumbs, eggs, onion, cilantro and oregano. Mix thoroughly.
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.
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.