Saturday, December 05, 2015

The Sexy Mexican has a love affair with meatballs.  Spaghetti and meatballs, meatball sandwiches, albondigas soup, meatball appetizers and this...Albondigas En Salsa Verde.  These are his new addiction.  Meatballs in Spicy Tomatillo Sauce, a classic central Mexico dish.

I made these as an appetizer for the Blog Launch Party and they are now a staple in my kitchen.  You can make the whole recipe or just the sauce.  In a pinch, serve the sauce over frozen meatballs - I love these from Costco.

I caution you that these can be spicy.  Chipotle chiles in adobo are smoked jalapenos canned in adobo sauce.  As with any canned chile, sometimes they are mild, sometimes they are quite spicy.  I would use half of what the recipe calls for and then add more to taste.  Don't worry, if you over do it - stir in a little sour cream right before serving (don't add it to the pot and let it boil - it will curdle).  The sour cream will tone down the spice and save the day.

These are different than any meatball you've ever had - we love them here and I'm sure you will too.

Albondigas En Salsa Verde
Meatballs in Spicy Tomatillo Sauce



  • 1 (26 ounce) can whole tomatillos, drained
  • 1 cup yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 canned chipotle chiles in adobo
  • 1 cup beef broth
  • adobo seasoning

For Meatballs

  • 3/4 lb lean ground beef
  • 3/4 lb ground turkey or ground pork
  • 1 cup dry breadcrumbs, soaked in 4 Tablespoons milk
  • 2 eggs, slightly beaten
  • 1/2 cup chopped white onion
  • 1 Tablespoon chopped fresh mint
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon oregano 
  • 2 Tablespoons cilantro for garnish


Puree tomatillos, onion, garlic and chipotles in a blender.  If your blender isn't big enough, do this in batches.  Pour into a dutch oven.  Stir in beef broth and bring to a boil,  Lower heat and simmer for 10 minutes.  Season with adobo.

Place all of the meat in a bowl and season with adobo.  Add soaked breadcrumbs, eggs, onion, mint, cilantro and oregano.  Mix thoroughly.

Roll 1 heaping Tablespoon of meat mixture in the palm of your hand into a ball.  You can make them any size you wish (everyone has a preference).  I like mine on the smaller side for this dish.

Add meatballs to the sauce, cover and simmer for 25 minutes.  Stir occasionally, adding water as necessary.  The sauce should just cover meatballs.  Garnish with cilantro.

I make these for parties and serve them in a chafing dish or crockpot.  Great served over rice.

From the Goya "Best of the Americas: Mexico" booklet.

eat. love. live well.

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  1. Sounds so yummy! I can definitely use some g/f breadcrumbs. I am so making this very soon!



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