Chile Verde Meatballs Recipes
MEATBALL AND OLIVE STEW (ALBONDIGAS VERDES)
This is a tangy variation of the traditional Mexican meatball soup.
Provided by Melanie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
- Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.
- Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
- Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 7.6 g, Cholesterol 164 mg, Fat 27.6 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 7.9 g, Sodium 1021.6 mg, Sugar 2.2 g
CHILE VERDE MEATBALLS
The combination of frozen meatballs and chile verde sauce was a very happy discovery... the results are absolutely delicious! (And they're almost ridiculously easy to prepare, too.) I plan on making these in the future for potlucks and as appetizers. This is another Pantry Challenge recipe, where I use items I already have at home to make meals.
Provided by Julesong
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
- Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
- Serve with sour cream for garnish, along with rice and beans and tortillas (the sauce goes nicely on other items, too).
- Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.
Nutrition Facts : Calories 138.8, Fat 8, SaturatedFat 3.4, Cholesterol 14.9, Sodium 1038.8, Carbohydrate 13.1, Fiber 0.7, Sugar 10.7, Protein 1.8
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