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.


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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