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    You are in: Home / Recipes / Meatballs in Spicy Tomatillo Sauce (Albondigas En Salsa Verde) Recipe
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    Meatballs in Spicy Tomatillo Sauce (Albondigas En Salsa Verde)

    Average Rating:

    7 Total Reviews

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    • on September 03, 2012

      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.

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    • on January 19, 2010

      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.

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    • on November 11, 2009

      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.

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    • on June 25, 2009

      This is a great recipe and freezes very well. You can serve it on rice or as an starter.

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    • on July 24, 2007

      This was excellent. I managed to find a couple of cans of whole tomatillos at a Deli on the Gold Coast and made this on Gingernuts recommendation. Very different for us but very yummy and extremely easy to make. Love the freshness the herbs gave the meatballs. I used lamb and pork mince. Make sure you wet your hands when making the meatballs. Served over rice.

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    • on April 04, 2007

      Was really happy with this. I had to make some substitutions but the spirit of the dish was there ... I used 100% turkey, a dried chile instead of canned ones, and made my own "adobo" seasoning, based on a recipe I found here. Thanks for posting. By the way ... Goya adobo seasoning is mostly MSG ... YUK! :) Update: When I made this, I froze half for another day. I just wanted to mention that it froze beautifully and was probably better the second time around! I froze the meatballs right in the sauce and reheated them in the microwave.

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    • on November 01, 2006

      Have made thes twice (from ad in cooking magazine). I found them a tad labor intensive, but so delicious that the copy stays in front of my notebook. We even tried growing our own tomatillos, but I was too intimidated to use them. The canned version is wonderful, and I am inspired to make them again soon !!

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    Nutritional Facts for Meatballs in Spicy Tomatillo Sauce (Albondigas En Salsa Verde)

    Serving Size: 1 (273 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 343.6
     
    Calories from Fat 128
    37%
    Total Fat 14.2 g
    21%
    Saturated Fat 4.6 g
    23%
    Cholesterol 139.4 mg
    46%
    Sodium 237.8 mg
    9%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 3.9 g
    15%
    Sugars 7.7 g
    30%
    Protein 29.1 g
    58%

    The following items or measurements are not included:

    chipotle chiles in adobo

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