Sauce Meatballs
American recipes
Meat and poultry
Launch
Easy
50'
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
Necesary
- 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
Optional
- 2 cups of Extra steamed rice
- 2 cups of spaghetti
Preparation
- 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.
- 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.
- 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.
- 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.
- Serve over cooked rice or spaghetti; garnish with cilantro, if desired.
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