Chile Verde Meatballs Recipes

CHILI AND JELLY MEATBALLS

Chili and Jelly Meatballs image

The secret ingredient in this sassy sauce is the grape jelly. It's a sweet contrast with the chili sauce. -Irma Schnuelle, Manitowoc, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 3 dozen.

Number Of Ingredients 3

Ingredients

2 packages (22 ounces each) frozen fully cooked angus beef meatballs
1 bottle (12 ounces) chili sauce
1 jar (10 ounces) grape jelly

Steps:

Prepare meatballs according to package instructions. , In a large skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Add meatballs to pan; heat through.

Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 313mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.

CHILE VERDE MEATBALLS

Chile Verde Meatballs image

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

Ingredients

1 large fresh onions, minced or diced or 1/2 cup dried onion flakes
2 -4 cloves minced garlic, to taste
1 (16 ounce) jar la victoria salsa verde
1/2 cup chicken broth or 1/2 cup mexican beer
1 1/2 lbs frozen meatballs
1/2 teaspoon ground cumin
1/2 cup sour cream, for garnish

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

MEATBALL AND OLIVE STEW (ALBONDIGAS VERDES)

Meatball and Olive Stew (Albondigas Verdes) image

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

Ingredients

1 pound ground beef
1 pound ground pork
2 tablespoons uncooked white rice
½ small onion, minced
2 eggs, beaten
¼ pound fresh tomatillos, husks removed
2 jalapenos
1 ½ small white onions, quartered
1 teaspoon minced garlic
½ cup chopped cilantro
8 ounces pitted green olives
1 cup water
1 tablespoon olive oil
3 cups water
salt to taste

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 COLORADO MEATBALLS

Chile Colorado Meatballs image

We were feeling like having a bit of Chile Colorado tonight, but weren't looking forward to the hours of watching over it would require with cubed beef; and besides, all the beef was frozen. So I looked in the freezer to see what I could come up with, and hey -- there were meatballs in there! The resulting Chile Colorado Meatballs were "very" tasty, and in addition to being a great dinner item I think will make a really nice potluck and/or appetizer dish in the future. Here's the quick and easy recipe I created for our crockpot.

Provided by Julesong

Categories Vegetable

Time 2h5m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups boiling water
2 teaspoons beef bouillon granules (See *)
1 (15 ounce) can tomato sauce
2 tablespoons dried onion flakes or 1/4 cup minced fresh onion
1 teaspoon garlic powder
2 teaspoons dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
Tabasco sauce or your favorite hot sauce, to taste (I used somewhere between 1/4 to 1/2 tsp, cause I'm a whimp)
salt and pepper, to taste
1 lb good quality frozen meatballs

Steps:

In a large bowl, stir together the boiling water and bouillon granules until dissolved.
Add remaining ingredients.
Pour all into either a crockpot and cook on high for 2 to 3 hours (or low for 5 hours), or a large casserole and bake in preheated 350 degree F oven for 45 minutes.
Enjoy! Serve as part of a Mexican-style combination dinner of enchiladas or tamales, rice, and refried beans- the sauce goes really well with other dishes on the plate.
*Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half a cube.
Another note: also, you can add another tsp of bouillon and cup of water to make more sauce if you want to add another pound of meatballs for more servings.

Nutrition Facts : Calories 63.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.2, Sodium 1193, Carbohydrate 13.2, Fiber 3.3, Sugar 7.9, Protein 3.2

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