Smothered Meatballs In Red Chile Sauce Recipe

Name: Smothered Meatballs In Red Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small ancho chiles (1 1/2-ounce package)-stemmed, seeded and torn into 2-inch pieces; 1 cup water; One 28-ounce can Italian peeled tomatoes, drained; 4 garlic cloves, very finely chopped; 4 scallions, coarsely chopped; 1 tablespoon ground cumin; 1 teaspoon coriander; 1 cup chicken stock or canned low-sodium broth; Kosher salt and freshly ground pepper; 1 pound lean ground pork; 1 pound ground sirloin; 2 large eggs, beaten; 1/2 cup freshly grated Parmesan cheese; 1/4 cup plain dry bread crumbs; 1/2 teaspoon dried thyme; 2 tablespoons vegetable oil; 3 red or yellow bell peppers, cut into 1/2-inch strips

Servings: persons

4 small ancho chiles (1 1/2-ounce package)-stemmed, seeded and torn into 2-inch pieces
1 cup water
One 28-ounce can Italian peeled tomatoes, drained
4 garlic cloves, very finely chopped
4 scallions, coarsely chopped
1 tablespoon ground cumin
1 teaspoon coriander
1 cup chicken stock or canned low-sodium broth
Kosher salt and freshly ground pepper
1 pound lean ground pork
1 pound ground sirloin
2 large eggs, beaten
1/2 cup freshly grated Parmesan cheese
1/4 cup plain dry bread crumbs
1/2 teaspoon dried thyme
2 tablespoons vegetable oil
3 red or yellow bell peppers, cut into 1/2-inch strips

1
In a microwavable bowl, cover the ancho chiles with the water, then cover the bowl and microwave the chiles on high for 2 minutes. Transfer the chiles and 1/2 cup of their soaking liquid to a blender. Add the tomatoes, 2 of the garlic cloves, 2 of the scallions, 1 teaspoon of the cumin, the coriander and the chicken stock. Season the chile sauce with salt and pepper and puree until smooth.
2
In a large bowl, mix the pork and beef with the eggs, Parmesan, bread crumbs, thyme, 1 tablespoon of kosher salt, 1/4 teaspoon of pepper and the remaining 2 garlic cloves, 2 scallions and 2 teaspoons of cumin. Form the meat into 18 meatballs.
3
In a 10-inch cast-iron skillet, heat the oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 6 minutes. Add the peppers and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the chile sauce and bring to a boil. Simmer over moderate heat until the sauce is thickened and the meatballs are cooked through, about 10 minutes. Serve at once.
4
Serve With: Sliced bread and crumbled farmer cheese.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 small ancho chiles (1 1/2-ounce package)-stemmed, seeded and torn into 2-inch pieces, 1 cup water, One 28-ounce can Italian peeled tomatoes, drained, 4 garlic cloves, very finely chopped, and more.

Yes, Smothered Meatballs In Red Chile Sauce 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.

Smothered Meatballs In Red Chile Sauce

How did you like this recipe?

Frequently Asked Questions