Tex-Mex Meatballs in Red Chile Sauce

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


  1. Preheat broiler with oven rack 5 inches from heat.
  2. Line baking sheet with aluminum foil.
  3. Place poblano pepper on baking sheet and Broil poblano pepper for 6 to 8 minutes or until blistered. (Be sure to turn occasionally).
  4. Place poblano in a zip-top plastic freezer bag;
  5. Seal the bag and let stand 10 minutes to loosen skin.
  6. Preheat the oven to 400° while waiting.
  7. Peel the poblano and remove and discard the stem and the seeds.
  8. Pulse poblano, onion, garlic, and cilantro in a food processor until finely chopped.
  9. Stir together corn chips and milk in a large bowl.
  10. Let stand about 5 minutes or until chips soften.
  11. Stir in eggs, salt, pepper, and poblano mixture.
  12. Fold in beef.
  13. Shape into 35 (1 1/2-inch) meatballs (about 2 tablespoonfuls each).
  14. Line a jelly-roll pan with aluminum.
  15. Lightly Spray the aluminum with the cooking spray.
  16. Place the meatballs 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan.
  17. Bake 10 to 12 minutes or until browned.
  18. Transfer meatballs to a large Dutch oven
  19. Add our Red Chile sauce, chicken broth, and 1 Tbsp. sugar.
  20. Bring to a boil over high heat.
  21. 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.
  22. Meanwhile, whisk together sour cream, zest, and lime juice in a small bowl.
  23. Season with salt, and add desired amount of remaining sugar.
  24. Serve meatballs with sour cream mixture, tortillas, and toppings.


Shop our online store to add authentic New Mexican Chile sauce.


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