Recipe: Green chile meatballs

Green chile sauce created using a technique for Italian tomato sauce is a natural for another Italian favorite: meatballs.
by Dave Cathey Published: August 22, 2012
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Green Chile Meatballs

Green chile sauce created using a technique for Italian tomato sauce is a natural for another Italian favorite: meatballs. I use corn tortillas to infuse the meatball with that corn flavor that so complements green chile. You may serve it over pasta or pour it into a bolillo roll or hoagie bun and top with Monterrey Jack cheese or queso blanco for a bold version of the meatball sandwich.

Ingredients

4 corn tortillas

1/3 cup milk

1 tablespoons clarified butter

½ cup finely chopped onion

2 cloves minced garlic

2 teaspoons salt

1 teaspoon fresh ground pepper

¾ pound 80-20 ground chuck

¾ pound ground pork

2 large egg yolks

Vegetable oil for frying

3 cups green chile sauce

1 cup water or broth

Directions

• Tear the tortillas into pieces and place in a food processor. Pulse until roughly chopped and transfer to a small mixing bowl with milk. Set aside.

• In a 12-inch saute pan or skillet over medium heat, melt 1 tablespoon of the butter. Add onion and a pinch of salt and sweat 4 minutes. Add garlic and cook another 2 minutes. Onions and garlic should be soft and golden but not burned. Remove from the heat, and set aside.

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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