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Heat 1 tbsp. oil in large sauté pan over medium-high heat. Add onions, peppers and garlic; cook until vegetables are tender, about 7 minutes. Transfer half vegetable mixture to medium bowl. Set aside remaining vegetable mixture.
To bowl with cooked vegetables, add beef, pork, breadcrumbs, 1 tbsp, cilantro,1 packet sazon, egg, sazonador total and adobo, to taste. Gently mix meat mixture until combined. Using wet hands, form into 12 meatballs.
Heat remaining oil in large sauté pan. Add meatballs; cook until well browned on all sides, about 10 minutes. Transfer meatballs to paper towel-lined tray to drain.
Heat drippings over medium-high heat. Add reserved vegetables, tomato sauce, 2 cups water, oregano and 1 tbsp. cilantro to pan; bring to boil. Season sauce with adobo. Transfer meatballs to sauce; cover. Cook until sauce thickens and meatballs are cooked through, flipping meatballs every 5 minutes to coat in sauce, about 15 minutes more.
Serve over cooked rice or pasta; garnish with cilantro, if desired.
Not sure if you added enough GOYA® Adobo? To check the flavor of the meat before forming the whole batch of meatballs, cook a bite-sized piece of the meat mixture in a greased skillet until cooked through. Taste, and then adjust the seasoning, if necessary.