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.
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
• 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.
• Combine tortilla-milk mixture, ground chuck, pork, egg yolks, onions, garlic, salt and pepper in a large mixing bowl or the bowl of a stand mixer.
• Using either a mixer or the wire whip attachment for your standing mixer, beat ingredients on medium speed for 1 to 2 minutes.
• Scoop heaping meatball mixture spoonfuls, about 1-ounce each, onto a large baking sheet or cutting board. Shape meatballs into golf-ball-sized rounds.
• Heat an inch of oil in a large, heavy-bottom skillet. Add the meatballs and saute until golden brown on all sides, about 6 to 8 minutes.
• Heat green chile sauce in a large pot over medium heat.
• When meatballs are well browned, transfer them with a slotted spoon from the skillet to the green chile. Add water if necessary. Allow meatball to simmer at least 20 minutes. After that time, lower heat and let simmer until ready to eat. Add water if liquid begins to dry out.
• Serve over fresh pasta, top with grated queso anejo or queso fresco and parsley or cilantro and plenty of crusty bread.
Source: Dave Cathey, Food Editor