Chile Relleno Meatballs
Serves 1
Directions
- 1Combine ground beef, onions, garlic, green chili, salt, and pepper.
- 2Place cubes of cheese in the center of the meat mixture.
- 3Roll the mixture into meatballs.
- 4Chill a bowl in the freezer for a few minutes.
- 5Separate three eggs.
- 6Whip egg whites until stiff peaks form and add a pinch of salt.
- 7Add egg yolks one at a time to the whipped egg whites.
- 8Quickly dip the meatballs in the whipped batter.
- 9Fry the meatballs until golden brown.
- 10Preheat your oven to 350 degrees Fahrenheit.
- 11Cover the fried meatballs with foil and bake them in the oven for 10 to 12 minutes to finish cooking.
- 12For the sauce, add two pads of butter and a drizzle of oil to a pan.
- 13Add a half a diced onion and one tablespoon of minced garlic to the pan.
- 14Add one cup of diced green chili, one can of rinsed tomato sauce, one cup of chicken or beef broth, one cup of milk, and a half a cup of heavy cream.
- 15Let all sauce ingredients simmer for 10 to 12 minutes.
- 16To assemble, spoon some sauce into a dish.
- 17Sprinkle some shredded cheese over the sauce.
- 18Add the chile relleno meatballs.
- 19Serve with red or green chili New Mexican style.
Ingredients
- Ground beef
- Onions
- Garlic
- Green chili
- Salt
- Pepper
- Cubes of cheese
- 3 Eggs
- Salt
- 2 Pads of butter
- Oil
- 0.5 Diced onion
- 1 tbsp Minced garlic
- 1 cup Diced green chili
- 1 Can of tomato sauce
- 1 cup Chicken broth or beef broth
- 1 cup Milk
- 0.5 cup Heavy cream
- Shredded cheese
Equipment
bowlovenfoil
Tips
- Chill your bowl for a few minutes in the freezer before whipping egg whites.
- Rinse the can of tomato sauce.
- Simmer sauce ingredients for 10 to 12 minutes for better flavor.
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