Albóndigas en Salsa Verde (Meatballs in Green Salsa)
Juicy pork and beef meatballs with rice and mint, simmered in tangy green salsa. Home cooking at its most comforting.
Made with Salsa verde (cooked tomatillo salsa) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the pork and beef mince, cooked rice, egg, mint, garlic, cumin and salt in a bowl. Mix with your hands until just combined; do not overwork. Roll into about 24 balls, each the size of a walnut.
- 2
Heat the oil in a wide, deep pan over a medium heat. Brown the meatballs in two batches for 4 to 5 minutes, turning, until lightly golden all over. They do not need to be cooked through.
9 min - 3
Pour off any excess fat. Add your ready made salsa verde (see the base recipe) and the water. Bring to a gentle simmer.
- 4
Cover and simmer for 20 minutes, turning the meatballs once, until cooked through, with no pink inside and a core temperature of 75°C or above.
20 min - 5
Uncover for the last 5 minutes if the sauce is thin. Taste and adjust the salt.
- 6
Warm the corn tortillas in a dry pan and serve with the meatballs and sauce spooned over.
Tips
- Wet your hands when rolling the meatballs. It stops the mixture sticking and keeps them smooth.
- Use cold, cooked rice as a binder; it keeps the meatballs tender without needing breadcrumbs.
- Cut one meatball open to check it is cooked through before serving.
Storing and freezing
Cool within 2 hours. Keep up to 3 days in the fridge or 2 months frozen. Reheat until steaming hot all the way through.
Questions
Can I use only one type of mince?
Yes. All pork gives the richest result, all beef a firmer one. Chicken or turkey mince also works but benefits from extra mint and a little oil in the mix.
Why add rice to meatballs?
It is traditional in Mexican albóndigas. The rice swells as it cooks and keeps the meatballs soft, without using bread.
Can I bake them first?
Yes. Bake at 200°C (180°C fan, gas mark 6) for 15 minutes on a tray, then simmer in the sauce for 10 minutes.
More made with salsa verde (cooked tomatillo salsa)
Huaraches de Frijol con Salsa Verde y Crema (Bean Huaraches)
GFEFNFTacos de Barbacoa con Salsa Verde (Beef Barbacoa Tacos)
GFDFEFTacos de Barbacoa de Res con Salsa Verde (Beef Barbacoa Tacos)
GFDFEFTacos al Pastor con Salsa Verde (Pork and Pineapple Tacos)
GFDFEFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.