keviniscooking.com

I’m sure this isn’t original, but I wanted to make chilies rellenos one day , and I also wanted a meat dish. I didn’t have any marinated steak, but I did have hamburger. So the idea to make these came about. I served these over rice and a nice garden salad.

Meatballs:

• 1 lb ground beef
• 1-4oz can whole green chilis
• 1/2 lb pepper jack cheese
• 1/3 cup bread crumbs
• 1/4 cup milk
• 1 tbsp parsley
• 1 tsp ground cumin
• 1 egg

Preheat oven to 450˚.

In a mixing bowl add bread crumbs, milk, egg, parsley, cumin and ground beef. Mix thoroughly and divide this into 10 portions.

Next, cut the green chilies lengthwise into 10 strips, about an inch wide – cut and reserve the extra pieces for the following sauce. Cut the cheese into 10 cubes, each 3/4 inch in size. Wrap each cheese cube with a chili strip and then mold the meat mixture around to completely cover the chili/cheese cube.

Place the meatballs in a rimmed baking sheet and bake for 20 minutes or until browned. Remove from oven and place in a 2 quart casserole. Pour the sauce over the meatballs and bake for another 20 minutes uncovered.

Sauce:

• 1 onion chopped
• 2 cloves of crushed garlic
• 1 tbsp vegetable oil
• 1 lb can of cut tomatoes
• 1/2 tsp ground cumin
• 1 tsp dry oregeno
• salt and freshly ground black pepper
• reserved green chili pieces, chopped

Place all the above ingredients in a sauce pan and and cook over medium heat until reduced by half. Take care to stir often. Pour this sauce over the meatballs.

Tags: green chilis, meatballs

This entry was posted on Saturday, February 27th, 2010 at 5:32 pm and is filed under Dinner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.