Main Dishes

Turkey 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.

Origin: Mexico
Serves 6

Prep time: 15 min.

Total time: 1 hr.


For the Sauce:

1 can (26 oz.) GOYA® Whole Tomatillos, drained

1 cup finely chopped white onion

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

2 chiptole chiles with some sauce from 1 can (7 oz.) GOYA®

Chipotle Chiles in Adobo Sauce

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

GOYA® Adobo All Purpose Seasoning with Pepper, to taste

For the Meatballs:

¾ lb. lean ground turkey

¾ lb. lean ground pork

½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, or more to taste

1 cup GOYA® Bread Crumbs made with Sazonador Total, 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, for garnish


1. In batches, puree tomatillos, onion, garlic and chipotles in a blender or food processor. Pour into large, heavy pot. Stir in dissolved beef bouillon and bring to boil over medium heat. Lower heat and simmer for 10 minutes. Season with Adobo.
2. In bowl, add turkey, pork, Adobo, soaked bread crumbs, eggs, onion, mint, cilantro and oregano. Mix thoroughly.
3. To form meatballs, using hands, roll 2 heaping tablespoons of meat into ball shape. Repeat with remaining meat mixture to form about 12 meatballs.
4. Add meatballs to sauce, cover and simmer for 25 minutes. The sauce should just cover meatballs. Gently stir occasionally, adding water if necessary. serve in heated dish, sprinkled with cilantro.

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