Meatballs with Salsa Verde

By carvalhohm

Ingredients

• Sauce:
• 1 can (oz.) Whole Tomatillos, drained
• 3/4 medium yellow onion, chopped (about 1 cup)
• 2 tsp. Minced Garlic
• 2 Whole Jalapeños
• 1 packet Chicken Bouillon
• GOYA® Adobo All- Purpose Seasoning with Pepper, to taste meatballs
• 3/4 lb. lean ground beef
• 3/4 lb. lean ground pork
• GOYA® Adobo All- Purpose Seasoning with Pepper, to taste
• 1 cup Breadcrumbs made with Sazonador Total, soaked in 1/4 cup milk
• 2 eggs, slightly beaten
• 1/4 medium yellow onion, finely chopped (about 1/2 cup)
• 1 tbsp. chopped cilantro
• 1 tsp. Dried Oregano

Details

Servings 24
Adapted from goya.com

Preparation

Step 1

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.

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.