Best Meatballs In Spicy Tomatillo Sauce Albondigas En Salsa Verde Recipes

Meatballs with Salsa Verde image

Time 1h

Yield 24

Number Of Ingredients 14

Recipe Featured Product 1 can (26 oz.) 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

Steps:

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.

Meatballs in Spicy Tomatillo Sauce (Albondigas En Salsa Verde) image

Provided by ElleFirebrand

Categories Poultry

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 (26 ounce) can whole tomatillos, drained
1 cup onion, finely chopped
3 garlic cloves, minced
2 canned chipotle chiles in adobo
1 teaspoon beef bouillon, dissolved in
1 cup hot water or 1 cup beef broth
adobo seasoning
3/4 lb lean ground beef
3/4 lb ground turkey or 3/4 lb ground pork
1 cup dry breadcrumbs, soaked in
4 tablespoons milk
2 eggs, slightly beaten
1/2 cup chopped white onion
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1/4 cup fresh cilantro, chopped
1 teaspoon oregano
2 tablespoons cilantro (for garnish)

Steps:

In batches, puree tomatillos, onion, garlic and chipotles in blender or food processor. Pour into saucepan large enough to hold sauce and meatballs. Stir in beef broth and bring to boil on medium-high heat. Lower heat and simmer for 10 minutes. Season with Adobo.
Season beef and turkey (or pork) with Adobo. In bowl, combine meat, soaked bread crumbs, eggs, onion, minute, cilantro and oregano. Mix thoroughly.
To form meatballs, put 1 heaping tablespoon of meat in palm of hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
Add meatballs to sauce, cover and simmer for 25 minutes. Ths sauced should just cover meatballs. Stir occasionally, adding water if necessary. Served in heated dish, sprinkled with chopped cilantro.

Nutrition Facts : Calories 343.6, Fat 14.2, SaturatedFat 4.6, Cholesterol 139.4, Sodium 237.9, Carbohydrate 25.1, Fiber 4, Sugar 7.7, Protein 29.1

Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! image

Provided by Rita1652

Categories Sauces

Time 10m

Yield 3 cups, 10-20 serving(s)

Number Of Ingredients 8

1 lb tomatillo, cut into quarters
1 habanero pepper, seeds and all
1 onion, rough chopped
3 garlic cloves
1 -2 chipotle chile in adobo
1 lime, juice of
1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
salt and pepper

Steps: