Meatballs with Salsa Verde
Ingredients
For the Meatballs:
¾ lb. lean ground beef
¾ lb. lean ground pork
Goya Adobo with Pepper, to taste
1 cup dried bread crumbs soaked in 4 tbsp. milk
2 eggs Slightly beaten
½ cup finely chopped onion
1 tbsp. finely chopped fresh mint
½ cup finely chopped cilantro
1 tsp. Goya Dried Oregano
2 tbsp. finely chopped cilantro to sprinkle
For the Sauce:
1 can Goya Whole Tomatillos, Drained
1 cup finely chopped white onion
1½ tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced
2 Goya Chipotle Chiles with some sauce from 7 oz can Goya Chipotle Peppers in Adobo Sauce
1 packet Goya Powdered Beef Bouillon dissolved in 1 cup water
Goya Adobo with Pepper, to taste
Directions
1. In batches, puree Tomatillos, onion garlic and Chipotles in a blender or food processor. Pour into saucepan large enough to hold meatballs. Stir in dissolved beef bouillon and bring to boil on medium heat. Lower heat and simmer for 10 minutes. Season with Adobo.
2. Season beef and pork with Adobo. In bowl combine meat, soaked bread crumbs, eggs, onion, mint, cilantro and oregano. Mix thoroughly.
3. To form meatballs, put 1heaping tablespoon of meat in palm of you hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
4. Add meatballs to sauce, cover and simmer for 25 minutes. The sauce should just cover meatballs. Stir occasionally, adding water if necessary. serve in heated dish, sprinkled with cilantro.
6-8 Servings
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