Meatballs with Salsa Verde

Name: Meatballs with Salsa Verde
Prep time: 15M
Total time: 60M
Yield: 24 Meatballs
Cuisine: Mexican
Ingredients: 1 can GOYA® Whole Tomatillos, Drained; ¾ medium yellow onion, chopped (about 1 cup); 2 tsp. GOYA® Minced Garlic; 2 GOYA® Whole Jalapeños; 1 packet GOYA® Powderded Chicken Flavored Bouillon; GOYA® Adobo All- Purpose Seasoning with Pepper, to taste; ¾ lb. lean ground beef; ¾ lb. lean ground pork; GOYA® Adobo All- Purpose Seasoning with Pepper, to taste; 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; 1 tsp. GOYA® Dried Oregano

Jump to recipe

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

Save

Buy

Ingredients

For the Sauce:

1 can
(26 oz.)

GOYA® Whole Tomatillos, Drained

Find in-store

medium yellow onion, chopped (about 1 cup)

2 tsp.

GOYA® Minced Garlic

Find in-store

GOYA® Whole Jalapeños Peppers

Find in-store

1 packet

GOYA® Chicken Flavored Bouillon

Find in-store

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

Buy at Shop.goya.com

Find in-store

For the Meatballs:

¾ lb.

lean ground beef

¾ lb.

lean ground pork

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

Buy at Shop.goya.com

Find in-store

1 cup

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

Find in-store

eggs slightly beaten

medium yellow onion, finely chopped (about ½ cup)

1 tbsp.

chopped cilantro

1 tsp.

GOYA® Ground Oregano

Buy all ingredients to make this recipe from your local grocer:

What’s this?

What is this button?

You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

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.

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

See how we've grown from a small storefront to becoming the biggest Hispanic-owned food company in the U.S.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags