Sauce Meatballs

American recipes

Meat and poultry




With GOYA® you'll dazzle your family, these flavor-packed meatballs are so soft they'll melt in your mouth. Thanks to a delicious blend of ground beef and Sazón Goya, these spicy meatballs will immediately become a family favorite.

Ingredients Preparation Share




  • 2 tablespoons of Goya Extra Virgin Olive Oil
  • 1 medium onion finely chopped (approximately 1 cup)
  • 1 green pepper finely chopped (approximately 1 cup)
  • 2 tablespoons Minced garlic Goya
  • 226 gr of ground beef (80% lean)
  • 226 gr of lean ground pork
  • 0.25 cup of bread crumbs
  • 1 tablespoon of Sazón Goya
  • 1 egg lightly beaten
  • 1 tablespoon of Complete Seasoning
  • 1 pinch of Adobo with GOYA pepper
  • 2 cans of tomato paste
  • 0.25 tablespoon of oregano leaf



  1. Heat 1 tbsp. oil in large sauté pan over medium-high heat. Add onions, peppers and garlic; cook until vegetables are tender, about 7 minutes. Transfer half vegetable mixture to medium bowl. Set aside remaining vegetable mixture.
  2. To bowl with cooked vegetables, add beef, pork, breadcrumbs, 1 tbsp, cilantro,1 packet sazon, egg, sazonador total and adobo, to taste. Gently mix meat mixture until combined. Using wet hands, form into 12 meatballs.
  3. Heat remaining oil in large sauté pan. Add meatballs; cook until well browned on all sides, about 10 minutes. Transfer meatballs to paper towel-lined tray to drain.
  4. Heat drippings over medium-high heat. Add reserved vegetables, tomato sauce, 2 cups water, oregano and 1 tbsp. cilantro to pan; bring to boil. Season sauce with adobo. Transfer meatballs to sauce; cover. Cook until sauce thickens and meatballs are cooked through, flipping meatballs every 5 minutes to coat in sauce, about 15 minutes more.
  5. Serve over cooked rice or spaghetti; garnish with cilantro, if desired.

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