Prep 20 mins
Cook 35 mins
From the Goya "Best of the Americas: Mexico" booklet, hearty meatballs covered in an authentic spicy Salsa Verde in this classic Centeral Mexican dish.
- 1 (26 ounce) canwhole 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)
- 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.
These were so good! Made for a potluck and these disappeared quickly. The mint in the meatballs was unexpected and added a nice change. The sauce was absolutely delicious, but I did cut back the chipotle to only one pepper. Made for ZWT8 Family Picks.
Delicious! I made the following changes: I used a pound each of beef and turkey, and increased the broth by about a quarter cup. Being a wise guy, I used additional chipotles, making this a very spicy meal. I'm generally not a fan of cilantro, but in this recipe it's just right. I served with bread for mopping up the sauce. Very nice recipe, thank you.
I had some leftover homemade salsa verde made with very similar ingredients as the sauce except I had to add the beef broth and due to time factor I used frozen beef meatballs. This recipe rocks and I am pleased to see that it will freeze well and am glad somebody mentioned to serve over rice as I was wondering how to serve it although it is fabulous right out of the pan as is. I love growing tomatillos and had a glut of those green gems from 7 plants this year so I have been trying alot of new tomatillo recipes.