Recipe by ElleFirebrand
From the Goya "Best of the Americas: Mexico" booklet, hearty meatballs covered in an authentic spicy Salsa Verde in this classic Centeral Mexican dish.
Top Review by Jostlori
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.
- 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)
Directions See How It's Made
- 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.