Chile Meatballs Recipe

Name: Chile Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 lbs lean ground beef; 2 cups herb seasoned stuffing mix; 2 eggs; 1 clove garlic, crushed; ¼ cup evaporated milk; ½ cup canned mushroom, chopped; 2 teaspoons salt; ¼ cup butter; ½ cup onion, chopped; 2 tablespoons flour; 1 (16 ounce) can tomatoes; 1 cup hot water; 2 cups green chilies, chopped; 2 cloves garlic, minced; 1 teaspoon salt

Servings: persons

2 lbs lean ground beef
2 cups herb seasoned stuffing mix
2 eggs
1 clove garlic, crushed
¼ cup evaporated milk
½ cup canned mushroom, chopped
2 teaspoons salt
¼ cup butter
½ cup onion, chopped
2 tablespoons flour
1 (16 ounce) can tomatoes
1 cup hot water
2 cups green chilies, chopped
2 cloves garlic, minced
1 teaspoon salt

1
Preheat oven to 375.
2
Mix all the meatball ingredients together and form small balls.
3
Place them on a cookie sheet and bake for 10 minutes.
4
Remove and keep warm.
5
To make the sauce: Saute the onions in the butter until translucent.
6
Add the flour and brown somewhat.
7
Next add tomatoes and mash well.
8
Add the hot water, green chiles, garlic and salt.
9
Simmer 10 to 15 minutes.
10
Pour the sauce over meatballs and mix gently.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs lean ground beef, 2 cups herb seasoned stuffing mix, 2 eggs, 1 clove garlic, crushed, and more.

Yes, Chile Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Meatballs

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