15 Minutes
Cook Time:
40 Minutes
Total Time:
55 Minutes
Serves:
10 Cups
Calories:
360 calories Per 1-½ Cups Serving
Ingredients:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 8 cups of beef broth
- 1-1/2 pounds lean ground beef
- 1/3 cup uncooked long-grain rice
- 1 large egg, lightly beaten
- 1 tsp salt
- 1 Tbsp 2% milk
- 1/8 tsp ground cumin
- 1/2 tsp ground turmeric
- 10 saltines, crushed
- 1-1/2 cups Sun-Dried Red Chile Sauce
- 1 tsp Hatch Red Chile Table Seasoning
Instructions:
1. Heat Dutch Oven
In a Dutch Oven, add the olive oil and heat over medium heat.
2. Cook Veggies
Cook onion, garlic, and ½ cup Sun-Dried Red Chile Sauce until onion is tender, this should take 3-5 minutes.
3. Add Broth
In the same pot, add broth and ½ cup tomato sauce and bring to a simmer.
4. Make Meatballs Mixture
While the broth is being brought to a simmer, in a separate large bowl combine ground beef, rice, egg, salt, Hatch Red Chile Table Seasoning, milk, cumin, turmeric, crushed crackers, and the remaining ½ cup Sun-Dried Red Chile Sauce. Mix lightly but thoroughly.
5. Make Meatballs
With wet hands, form meatball mixture into 1½” balls. Using a spoon to help shape the meatballs might come in handy!
6. Add Meatballs to Broth
Add meatballs to the simmering broth; cook, occasionally stirring, for 40-45 minutes.
7. Serve and Enjoy
If desired, serve in a bowl with tostadas and cabbage and garnish with cilantro.
Recipe by Chris Lang
Dinner
Cuisine:
Mexican
,Spicy Meatballs
,Red Chile Meatballs
2 comments
This looks fantastic! Definitely will try.
That looks wonderful