Albondigas de Pollo a la Barbacoa

Give classic Albondigas a wholesome twist with meatballs made with chicken and tangy salsa verde. In a few easy steps, you have the perfect after-school snack or appetizer.

Need more Día del Niño ideas and recipes? Join in!


  • For Meatballs:
  • 1 pound

    ground chicken

  • 1 egg


  • 1/2 cup

    panko bread crumbs, plain

  • 1/2 cup

    jack cheese, shredded

  • 1/4 cup

    HERDEZ® Salsa Verde

  • 1 teaspoon

    dry oregano

  • 1/4

    Kosher salt

  • Black ground pepper, to taste

  • For Barbacoa Sauce:
  • 1/2 cup

    HERDEZ® Salsa Verde

  • 1/2 cup


  • 3 tablespoons

    brown sugar

  • Salt to taste

Print Recipe

Serves 4



  1. Heat oven 375° F.

  2. Place all ingredients in large bowl with salt and pepper, mix to combine.

  3. Using ice cream scoop, make 12 medium size meatballs and place on greased baking sheet. Bake 15-17 minutes or until cooked through and browned. While meatballs are baking, make Barbacoa sauce.

  4. For the Barbacoa sauce, place all ingredients in saucepan, whisk, place over medium heat and simmer 5-7 minutes over low heat.

  5. To serve, place cooked albondigas on serving platter, top each with dollop sauce and stick with toothpick. Serve remaining sauce on side for dipping.


HERDEZ Queso Blanco con Jalapeños Queso Dip

Smooth, creamy and spicy—the ultimate spicy queso dip.

Learn More

Sign Up for News & Updates