These mouth-watering homemade meatballs, smothered in our delicious Red Chile Sauce, will make you leap for more! It has a fantastic flavor to the meatball and the sauce just adds that extra kick to them.
This recipe was modified from Southern Living
- 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
- 1 1/4 (16-oz.) cans our Red Chile 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
- Possible toppings: cotija cheese, radishes, toasted shelled pumpkin seeds (pepitas), cilantro sprigs, avocado, and/or red leaf lettuce
- Preheat broiler with oven rack 5 inches from heat.
- Line baking sheet with aluminum foil.
- Place poblano pepper on baking sheet and Broil poblano pepper for 6 to 8 minutes or until blistered. (Be sure to turn occasionally).
- Place poblano in a zip-top plastic freezer bag;
- Seal the bag and let stand 10 minutes to loosen skin.
- Preheat the oven to 400° while waiting.
- Peel the poblano and remove and discard the stem and the seeds.
- Pulse poblano, onion, garlic, and cilantro in a food processor until finely chopped.
- 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).
- Line a jelly-roll pan with aluminum.
- Lightly Spray the aluminum with the cooking spray.
- Place the meatballs 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan.
- Bake 10 to 12 minutes or until browned.
- Transfer meatballs to a large Dutch oven
- Add our Red Chile 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.
- 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.
Shop our online store to add authentic New Mexican Chile sauce.