Ingredients
Meatballs
- 1 poblano pepper
- 1 cup coarsely chopped white onion
- 2 garlic cloves
- ½ cup firmly packed fresh cilantro leaves (thick stems removed)
- ½ cup finely crushed tortilla chips
- ¼ cup milk
- 2 large eggs
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 pounds lean ground beef
Sauce
- 2 (10 ounce) cans red chile enchilada sauce (Hatch brand preferred)
- 2 cups low-sodium chicken broth
- 2 tablespoons sugar (divided)
Sides
- 2 cups uncooked long grain white rice
- 2 medium sweet potatoes
- 2 ears sweet corn
- 2 tablespoons olive oil
- Salt (to taste)
Garnish
- Sour cream (for garnish)
- Chopped cilantro (for garnish)
Instructions
- Roast the Poblano Pepper: Preheat the broiler and position the oven rack about 5 inches from the heat source. Line a baking sheet with foil. Broil the poblano pepper for 6 to 8 minutes, turning occasionally until the skin is blistered and charred. Place the pepper in a sealed zip-top bag for 10 minutes to loosen the skin, then peel off the skin, remove the stem and seeds.
- Make the Poblano Paste: Add the peeled poblano, chopped onion, garlic, and cilantro to a food processor. Pulse until it forms a paste-like consistency, scraping down the sides as needed.
- Prepare the Meatball Mixture: Soften crushed tortilla chips by soaking in milk for about 5 minutes. Stir in eggs, chili powder, cumin, smoked paprika, salt, black pepper, and the poblano paste. Fold in the ground beef and mix gently by hand until just combined to avoid overworking the meat.
- Form and Bake Meatballs: Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with foil and spray with non-stick cooking spray. Shape the meat mixture into approximately 30 meatballs, each about 1½ inches in diameter or about 2 tablespoons in size. Arrange them on the prepared baking sheet and bake for 12 minutes or until browned.
- Cook the Rice: While the meatballs bake, cook the long grain white rice according to package instructions.
- Prepare the Red Chile Sauce: In a Dutch oven, combine the red chile enchilada sauce, chicken broth, and 1 tablespoon of sugar. Warm over medium-low heat. Transfer the browned meatballs into the sauce using tongs. Increase heat to bring sauce to a boil, then reduce to medium-low and simmer uncovered for 20 minutes until meatballs are fully cooked through and the sauce thickens slightly, stirring occasionally. Turn off heat and let sit for 10 minutes to thicken further.
- Roast Sweet Potatoes and Corn: Preheat the oven to 425°F (220°C). Peel and cut sweet potatoes into approximately 1-inch cubes. Spread on a rimmed baking sheet, drizzle with olive oil, and roast, tossing every 15 minutes, for about 30 minutes. Cut corn kernels from the cobs and add them to the sweet potatoes during the last 5 minutes of roasting. Season with salt to taste.
- Assemble and Serve: Serve the warm meatballs and red chile sauce over the cooked white rice. Arrange roasted sweet potatoes and corn on the side. Garnish with a dollop of sour cream and chopped cilantro for a fresh, creamy finish.
Notes
- Broiling the poblano pepper adds a smoky depth to the meatballs; be sure to peel it well to avoid bitter skin texture.
- Using crushed tortilla chips soaked in milk helps keep the meatballs moist and tender.
- Do not overmix the meatball mixture to prevent tough meatballs.
- Baking the meatballs before simmering in sauce allows them to brown and develop more flavor.
- Simmering the meatballs in sauce finishes cooking and infuses the sauce with rich beef and chili flavors.
- Adjust the spice levels by adding more or less chili powder according to preference.
- Leftover meatballs and sauce can be refrigerated and reheated gently.
- For a gluten-free option, make sure the crushed tortilla chips are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking and Simmering
- Cuisine: Tex-Mex
