Hatch Green Chile Meatballs
Hatch Green Chile Meatballs
Ingredients:
1/4 cup cotija cheese, plus more for serving
1/4 cup crushed tortilla chips
2 Tbsp. chopped cilantro, plus more for serving
1 1/4 tsp. kosher salt
1 tsp. cumin
1 tsp. Mexican oregano
1 large egg
1/2 cup Hatch Chile Verde
1/2 cup plus 2 Tbsp. sour cream
1 lb. ground beef
1 Tbsp. canola oil
1 jar Pure Red & Green Pure Chile Sauce
1 jalapeno, thinly sliced, for serving
lime wedges, for serving
Instructions:
Preheat oven to 400 degrees F.
To a bowl, add cheese, chips, cilantro, salt, spices, egg, salsa verde and 1/4 cup of the sour cream.
Add beef and stir gently until evenly combined.
Shape into 16 1-inch meatballs and place on a parchment lined baking sheet.
Heat oil in a large ovenproof skillet over medium-high heat.
Add meatballs and cook until golden brown, about 3 minutes.
Flip meatballs and add chile sauce, gently shaking skillet to distribute sauce.
Transfer to oven and bake until meatballs are just cooked through, 8-10 minutes.
Whisk remaining 2 tablespoons of sour cream and 1 tablespoon of water in a small bowl.
Drizzle sour cream mixture over meatballs and top with cheese, cilantro and jalapeno.
Serve with lime wedges.
Notes:
Unique Ingredients: This recipe features interesting ingredients like cotija cheese, crushed tortilla chips, and Hatch Chile Verde, which add layers of flavor and texture to the meatballs.
Southwestern Flavors: The combination of cumin, Mexican oregano, cilantro, and jalapeno gives these meatballs a distinct Southwestern flair, perfect for those who enjoy bold and spicy flavors.
Texture Variation: The addition of crushed tortilla chips not only adds flavor but also contributes to the texture of the meatballs, providing a crispy exterior while keeping the inside moist and tender.
Cooking Method: Starting the meatballs on the stovetop to brown them before finishing in the oven ensures a nice sear and locks in the juices, resulting in flavorful and succulent meatballs.
Serving Suggestions: Serving the meatballs with additional cotija cheese, cilantro, jalapeno slices, and lime wedges adds freshness and brightness to the dish, complementing the rich and spicy flavors of the meatballs.
Customization: The recipe offers flexibility for customization, allowing you to adjust the level of spiciness by varying the amount of jalapeno or chili sauce used, making it suitable for different preferences.
Presentation: Drizzling the meatballs with a sour cream mixture and garnishing with cilantro and jalapeno not only enhances the visual appeal but also adds a creamy and tangy element to balance the heat from the chile sauce.
Versatility: These meatballs can be served as an appetizer, main dish, or even as a topping for tacos or salads, making them a versatile option for various occasions and meals.
Nutrition Information:
Calories: 400 | Protein: 20 grams | Carbohydrates: 10 grams | Fat: 25 grams | Fiber: 1 grams
Frequently Asked Questions:
Can I use a different type of cheese instead of cotija?
Yes, if you can’t find cotija cheese, you can substitute it with another crumbly cheese like feta or queso fresco.
Are crushed tortilla chips necessary for the recipe, or can I use breadcrumbs instead?
Crushed tortilla chips provide a unique texture and flavor, but breadcrumbs can be used as a substitute if desired.
Can I omit the cilantro if I don’t like it?
Yes, you can omit the cilantro if you’re not a fan.
You can replace it with parsley for a similar fresh herb flavor.
Is it okay to use ground turkey instead of ground beef?
Yes, ground turkey can be used as a substitute for ground beef if you prefer or if you want a lighter option.
Can I use a different type of chile sauce if I can’t find Hatch Chile Verde?
Yes, you can use any green chile sauce or salsa verde available at your local grocery store as a substitute for Hatch Chile Verde.
Can I make the meatballs ahead of time and bake them later?
Yes, you can shape the meatballs ahead of time and refrigerate them until ready to bake.
Just remember to adjust the baking time accordingly if they’re chilled.
What can I serve alongside these meatballs?
These meatballs go well with rice, quinoa, or a side salad.
You can also serve them with warm tortillas or crusty bread to soak up the sauce.
Is the jalapeno necessary for garnish, or can I omit it if I don’t like spicy food?
The jalapeno adds a bit of heat and flavor, but you can omit it if you prefer a milder dish or if you don’t like spicy food.
Can I freeze these meatballs for later?
Yes, you can freeze the cooked meatballs (without the sauce and toppings) in an airtight container for up to 3 months.
Thaw them in the refrigerator before reheating.
How long will leftovers last in the refrigerator?
Leftover meatballs can be stored in the refrigerator for 3-4 days in an airtight container.
Reheat them in the microwave or oven before serving.