Albondigas Rellenas de Chile Verde aka Stuffed Green Chile Meatball

30 mins
Serves 16
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Directions

  1. 1To a bowl, add the ground beef, breadcrumbs, and all the spices. Begin to mix.
  2. 2Once partially mixed, add the green chile, onion, cilantro, garlic, and egg. Mix thoroughly.
  3. 3Take about 1.5 tablespoons of the meat mixture, flatten it, add Queso Oaxaca in the center, close, roll, and shape into a meatball.
  4. 4Set the shaped meatballs aside to prepare the salsa verde.
  5. 5Add raw jalapeños, tomatillos, cilantro, onion, garlic cloves, and 1.5 cups of water with dissolved chicken bouillon to a blender cup.
  6. 6Blend until smooth.
  7. 7Add the hatch peppers to the blended salsa and give it a quick blend.
  8. 8Set a pan over medium-high heat, add a little oil, and allow it to heat up.
  9. 9Once the oil is hot, place the meatballs in the pan and sear for 1 minute per side. Remove and repeat with remaining meatballs.
  10. 10Reduce the heat to medium-low, add the salsa verde to the pan, and allow it to come to a simmer.
  11. 11Once simmering, taste the sauce for salt and adjust if needed.
  12. 12Continue simmering the sauce for 5 to 10 minutes, or until it changes to a pale green color.
  13. 13Add the seared meatballs to the salsa.
  14. 14Reduce the heat to the lowest setting and cook for about 20 minutes.
  15. 15Serve the albondigas rellenas.

Ingredients

  • 1.5 lb lean ground beef
  • 1 cup plain breadcrumbs
  • 2 tsp salt
  • 2 tsp black pepper
  • 1.5 tsp onion powder
  • 1.5 tsp garlic powder
  • 1 tsp oregano
  • 0.5 tsp dried epazote
  • 0.5 tsp ground cumin
  • 0.5 cup hatch peppers
  • 0.5 onion; finely diced
  • 0.25 cup finely chopped cilantro
  • 4 minced garlic cloves
  • 1 egg
  • Queso Oaxaca cut in small cubes
  • 8 tomatillos
  • 4 Chile serranos or jalapeños
  • 0.5 small onion
  • 1 handful cilantro
  • 4 garlic cloves
  • 1 cup hatch peppers
  • 1.5 cup water or chicken broth (OPTIONAL I used bouillon with salt)
  • 1 tbsp bouillon
  • 0.5 tsp salt

Equipment

bowlblender cuppan

Tips

  • Ensure meatballs are well-sealed to keep the cheese inside.
  • Adjust salt to taste in the salsa verde.