Meatballs in Spicy Tomatillo Sauce Albondigas En Salsa Verde
Savor the bold and zesty flavors of *Meatballs in Spicy Tomatillo Sauce (Albondigas en Salsa Verde)*, a Mexican-inspired dish that’s perfect for a comforting yet vibrant meal. Juicy, tender meatballs made from a hearty blend of ground beef and pork are seasoned with garlic, onion, and fresh cilantro, then simmered to perfection in a tangy tomatillo sauce that carries a gentle heat from jalapeño or serrano pepper. The sauce, made from perfectly softened tomatillos and aromatic herbs, blends into a luscious, savory base that clings to every bite. Ready in under an hour, this dish is ideal for serving alongside warm tortillas or fluffy rice, making it a flavorful centerpiece for your next family dinner. With its enticing combination of textures and authentic ingredients, this recipe embraces the essence of homemade comfort food with a spicy kick!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 lb Ground pork
- 1 Egg
- 1 cup Breadcrumbs
- 2 Garlic cloves, minced
- 0.5 White onion, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 Tomatillos, husked and rinsed
- 1 Jalapeño or serrano pepper, stemmed
- 0.5 cup Fresh cilantro, loosely packed
- 1 Garlic clove
- 2 cups Chicken broth
- 2 tbsp Vegetable oil
- 1 tsp Salt (for sauce)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, egg, breadcrumbs, minced garlic, chopped onion, cilantro, salt, and black pepper. Mix until well combined but do not overwork the mixture to keep your meatballs tender.
Using your hands, form the mixture into meatballs about 1.5 inches in diameter. Place the formed meatballs onto a baking sheet or plate and set aside.
In a medium saucepan, bring a pot of water to a simmer. Add the tomatillos and jalapeño or serrano pepper, and cook for 5-7 minutes or until the tomatillos are soft and slightly pale. Drain and set aside to cool slightly.
In a blender, combine the cooked tomatillos, pepper, cilantro, garlic clove, and 1 tsp of salt. Blend until smooth to create your tomatillo sauce.
In a large skillet or wide pan, heat the vegetable oil over medium heat. Add the tomatillo sauce and cook for 4-5 minutes, stirring occasionally, until the sauce thickens slightly.
Pour the chicken broth into the skillet with the sauce, stir to combine, and bring to a simmer.
Gently add the meatballs to the simmering sauce, taking care not to overcrowd the pan. Cover the skillet and simmer for 25-30 minutes, occasionally spooning the sauce over the meatballs to ensure even cooking and flavor absorption.
Taste the sauce and adjust seasoning with additional salt if needed.
Serve the meatballs hot with the tomatillo sauce spooned over the top. Pair with steamed white rice or warm tortillas. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.0 g | 276% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 8068 mg | 351% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 25.6 g | ||
| Protein | 231.0 g | 462% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 427 mg | 33% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4008 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
