FCC Hatch Green Chile Meatballs and Cabbage
One pound hamburger
Two links of mild Italian sausage
One chopped onion
One cup medium FCC Hatch Green Chile
One tablespoon FCC Posole seasoning
One teaspoon salt and pepper
Two tablespoons of crushed garlic
One cup of crushed crackers
Remove the skin from the Italian sausages.
Combine sausage and hamburger in a large bowl and knead together for a minute.
Add the other items and knead again until everything is married together well.
Roll meatballs into the size of a golf ball and fry in a preheated skillet with vegetable oil about a half-inch deep until the meatballs brown on all sides
In a large saucepan
Chunk up one head of cabbage and add one jar of thick and Chunky spaghetti sauce and one can of diced tomatoes, boil until the cabbage is tender.
Add meatballs and simmer them in the sauce and cabbage on low heat for another twenty minutes.
Serve with your choice of rice, potatoes, or Mac and Cheese.
Recipe by Fred Tunks from Fresh Chile Cookin' Group
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!