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Southwestern Stuffed Meatballs and Risotto with a Corn, Black Bean and Red Pepper Relish
Yum
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Ingredients
Southwestern Stuffed Meatballs
- 1 Lb 90/10 Ground Beef
- 1 Lb Ground Pork
- 1 Tb Chili Powder
- 1 tsp Black Pepper
- 1/2 Poblano Pepper seeded and ribbed
- 1 Serrano Pepper seeded and ribbed
- 1/2 Jalapeno Pepper seeded and ribbed
- 2 Garlic Cloves
- 1/2 Can Green Chilie Enchilada Sauce
- Oaxaca Cheese
- Queso Fresco
Southwestern Risotto
- 1 Can Chicken Stock 14.5 oz
- 1.5 C Calrose Rice medium grain
- 3 canned Hatch Green Chlilies diced
- 1 Tb Chili Powder
- 1/2 tsp Crushed Red Pepper
- 1/2 C Mexican Blend Cheese
Corn, Black Bean and Red Pepper Relish
- 1 C Frozen Corn
- 1 Can Black Beans drained and rinced
- 1 Red Bell Pepper diced
- 1/2 C Salsa
Green Chille Cream Sauce
Ingredients
Southwestern Stuffed Meatballs
Southwestern Risotto
Corn, Black Bean and Red Pepper Relish
Green Chille Cream Sauce
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Instructions
Southwestern Stuffed Meatballs
- Place the Peppers, Onions, Garlic and spices in a food processor. Blend until smooth
- In a large mixing bowl combine the meats and the mixture from the food processor until well incorporated
- Form the meat into tennis size balls then form them into bowls. Once the bowls are all created place a 1″ cube of Oaxaca cheese in the center and seal the bowl back into a ball. Being sure the seams are sealed
- Place the meatball seam side down in a med-hot skillet with a little drizzle of canola oil to sear each side about 3 minutes. Move the meatballs to a casserole dish and pour the 1.2 can of Enchilada sauce over the top
- Bake covered in a 350 degree oven for 30 minutes. Remove from the cover and add a slice of Queso Fresco to the top of each meatball. Return to oven for another 30 minutes
- Serve the meatball on a bed of the Southwestern Risotto with the Corn, Black Bean and Red Pepper Relish with a drizzle of the Green Chile Sauce
Southwestern Risotto
- Place the rice, Chicken stock, Chili Powder and onion in a sauce pan and bring to a boil Cover and reduce the heat for 18 minutes
- Uncover and leave on the heat to stir in the Hatch Green Chilies. Continue cooking for 3-5 more minutes
- Remove from heat and stir in the cheese and serve. Salt and Pepper to taste
Corn, Black Bean and Red Pepper Relish
- Combine the ingredients in a small frying pan to heat Salt and Pepper to taste
Green Chilie Sauce
- Bring the Green Chile Enchilada sauce to a boil in a sauce pan then reduce the heat to allow the sauce to thicken Stir in the Mexican Creme and add Salt and Pepper to taste
Recipe Notes
Garnish the top of the meatball with some crushed corn chips.
Serve with some Sausage Jalapeno bites on the side and cool Avocado, Tomato and Cucumber Salad
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