Meatballs in Green Sauce
Savor the vibrant flavors of Mexico with these succulent meatballs bathed in a zesty green sauce! Made with tender ground meat and a fresh blend of tomatillos, jalapeños, and cilantro, this dish is a fiesta for your taste buds. Serve it over rice or with warm tortillas for a comforting meal that’s bursting with life!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1/2 cup of Cilantro (120 ml)
- 1 jalapeño
- 1/2 onion diced
- 1 cup of water (240 ml)
🥩Meat & Seafood(3)
- 2 Lbs of Ground Beef (907 g)
- 2tbs of Beef bullion (30 ml)
- 2tbs of Chicken bullion (30 ml)
🫙Pantry Staples(1)
- 1/2 cup of rice (120 ml)
🧂Spices & Seasonings(2)
- 1tbs of Onion Powder (15 ml)
- 1tsp of oregano (5 ml)
📦Other(2)
- 1 Chile Pasilla
- 9 Tomatillos
Nutrition (per serving)
Calories
651
Protein
44g
Carbs
32g
Fat
38g
👨🍳 Instructions
- 1
Start by adding the seasonings, including onions, cilantro, and rice.
- 2
Form the meatballs and set them aside.
- 3
Boil the chiles, then blend them with chicken bouillon.
- 4
Fry the meatballs until almost fully cooked.
- 5
Add the salsa to the pan, cover, and let it cook until ready to serve.
💡 Pro Tips
- ✓Toast the rice in a dry skillet for 2-3 minutes before mixing into the ground beef to develop nutty flavors and prevent mushy meatballs, since the rice will absorb less moisture during cooking when its starches are partially gelatinized.technique2-3 minutes dry toasting
- ✓Chill your meatball mixture for at least 30 minutes before forming and cooking, as this allows the rice to fully hydrate and helps the protein network set, resulting in meatballs that hold together rather than falling apart in the green sauce.timing30 minutes minimum chill time
- ✓Use a 1:1 ratio of tomatillos to chiles (9 tomatillos to 1 pasilla plus 1 jalapeño) and blend while still warm (150-160°F) to maximize pectin extraction for a silkier sauce with better body and cling to the meatballs.ingredient1:1 tomatillo-to-chile ratio, 150-160°F blending temperature
- ✓Fry meatballs at 350°F for 6-8 minutes until 60% cooked (internal temp 130°F), then simmer in the green sauce at 190-200°F for 12-15 minutes to finish cooking, preventing tough exteriors while allowing the sauce's acidity (from tomatillos) to tenderize the meat through enzymatic breakdown.timing350°F frying 6-8 min (130°F internal), then 190-200°F simmering 12-15 min
- ✓Add 2 tablespoons of cilantro (reserve from the 1/2 cup) after the meatballs finish cooking rather than before, since heat denatures the volatile sulfur compounds that give cilantro its fresh flavor profile.technique2 tbsp cilantro added at finish
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Meatballs in Green Sauce
Savor the vibrant flavors of Mexico with these succulent meatballs bathed in a zesty green sauce! Made with tender ground meat and a fresh blend of tomatillos, jalapeños, and cilantro, this dish is a fiesta for your taste buds. Serve it over rice or with warm tortillas for a comforting meal that’s bursting with life!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1/2 cup of Cilantro (120 ml)
- 1 jalapeño
- 1/2 onion diced
- 1 cup of water (240 ml)
🥩Meat & Seafood(3)
- 2 Lbs of Ground Beef (907 g)
- 2tbs of Beef bullion (30 ml)
- 2tbs of Chicken bullion (30 ml)
🫙Pantry Staples(1)
- 1/2 cup of rice (120 ml)
🧂Spices & Seasonings(2)
- 1tbs of Onion Powder (15 ml)
- 1tsp of oregano (5 ml)
📦Other(2)
- 1 Chile Pasilla
- 9 Tomatillos
Nutrition (per serving)
Calories
651
Protein
44g
Carbs
32g
Fat
38g
👨🍳 Instructions
- 1
Start by adding the seasonings, including onions, cilantro, and rice.
- 2
Form the meatballs and set them aside.
- 3
Boil the chiles, then blend them with chicken bouillon.
- 4
Fry the meatballs until almost fully cooked.
- 5
Add the salsa to the pan, cover, and let it cook until ready to serve.
💡 Pro Tips
- ✓Toast the rice in a dry skillet for 2-3 minutes before mixing into the ground beef to develop nutty flavors and prevent mushy meatballs, since the rice will absorb less moisture during cooking when its starches are partially gelatinized.technique2-3 minutes dry toasting
- ✓Chill your meatball mixture for at least 30 minutes before forming and cooking, as this allows the rice to fully hydrate and helps the protein network set, resulting in meatballs that hold together rather than falling apart in the green sauce.timing30 minutes minimum chill time
- ✓Use a 1:1 ratio of tomatillos to chiles (9 tomatillos to 1 pasilla plus 1 jalapeño) and blend while still warm (150-160°F) to maximize pectin extraction for a silkier sauce with better body and cling to the meatballs.ingredient1:1 tomatillo-to-chile ratio, 150-160°F blending temperature
- ✓Fry meatballs at 350°F for 6-8 minutes until 60% cooked (internal temp 130°F), then simmer in the green sauce at 190-200°F for 12-15 minutes to finish cooking, preventing tough exteriors while allowing the sauce's acidity (from tomatillos) to tenderize the meat through enzymatic breakdown.timing350°F frying 6-8 min (130°F internal), then 190-200°F simmering 12-15 min
- ✓Add 2 tablespoons of cilantro (reserve from the 1/2 cup) after the meatballs finish cooking rather than before, since heat denatures the volatile sulfur compounds that give cilantro its fresh flavor profile.technique2 tbsp cilantro added at finish