Tex-Mex Meatballs In Red Chile Sauce Recipe

Name: Tex-Mex Meatballs In Red Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano pepper; 1 small white onion, coarsely chopped; 2 garlic cloves; 1/2 cup firmly packed fresh cilantro leaves with tender stems; 1/2 cup finely crushed corn chips; 1/4 cup milk; 2 large eggs; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 pounds ground chuck; Vegetable cooking spray; 2 (10-oz.) cans red chile enchilada sauce; 2 cups reduced-sodium chicken broth; 2 -2 1/2 Tbsp. sugar, divided; 1 cup sour cream; 1 teaspoon lime zest; 2 tablespoons fresh lime juice; 6-inch corn tortillas, warmed; Toppings: Cotija cheese, radishes, toasted shelled pumpkin seeds (pepitas), cilantro sprigs, avocado, red leaf lettuce

Servings: persons

1 poblano pepper
1 small white onion, coarsely chopped
2 garlic cloves
1/2 cup firmly packed fresh cilantro leaves with tender stems
1/2 cup finely crushed corn chips
1/4 cup milk
2 large eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground chuck
Vegetable cooking spray
2 (10-oz.) cans red chile enchilada sauce
2 cups reduced-sodium chicken broth
2 -2 1/2 Tbsp. sugar, divided
1 cup sour cream
1 teaspoon lime zest
2 tablespoons fresh lime juice
6-inch corn tortillas, warmed
Toppings: Cotija cheese, radishes, toasted shelled pumpkin seeds (pepitas), cilantro sprigs, avocado, red leaf lettuce

1
Preheat broiler with oven rack 5 inches from heat. Broil poblano pepper on an aluminum foil-lined baking sheet 6 to 8 minutes or until blistered, turning occasionally. Place poblano in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skin. Peel poblano; remove and discard stem and seeds. Pulse poblano, onion, garlic, and cilantro in a food processor until finely chopped.
2
Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in eggs, salt, pepper, and poblano mixture. Fold in beef. Shape into 35 (1 1/2-inch) meatballs (about 2 tablespoonfuls each). Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan.
3
Preheat oven to 400u00b0. Bake 10 to 12 minutes or until browned. Transfer meatballs to a large Dutch oven; add enchilada sauce, chicken broth, and 1 Tbsp. sugar. Bring to a boil over high heat. Reduce heat to medium, and simmer 15 to 20 minutes or until meatballs are cooked through and sauce is slightly thickened, turning meatballs halfway through.
4
Meanwhile, whisk together sour cream, zest, and lime juice in a small bowl. Season with salt, and add desired amount of remaining sugar. Serve meatballs with sour cream mixture, tortillas, and toppings.
5
MAKE IT AHEAD These meatballs freeze beautifully. Bake an extra batch (or two), freeze, and cook as instructed, adding 10 minutes to cooking time.

841

kcal

Calories

Fat

110

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.

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

You need 19 ingredients. The key ingredients include: 1 poblano pepper, 1 small white onion, coarsely chopped, 2 garlic cloves, 1/2 cup firmly packed fresh cilantro leaves with tender stems, and more.

Yes, Tex-Mex 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.

Tex-Mex Meatballs In Red Chile Sauce

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