Southwestern Meatballs

Easy recipe that I came up with the other day.

Ingredients

1 lb Ground Beef
1 lb Ground Pork
1 can (4.5 oz) chopped Hatch Green Chilies
1 tsp Salt
2 tsp Ground pepper
1/2 can (1 lb 12 oz) Green Chile Enchilada Sauce
Oaxaca Cheese
Queso Fresco

Directions

• Mix the meats, salt, ground pepper and the chopped green chilies in a large bowl
• Form into 5 oz size meat balls
• Make a birdsnest in the meat ball and fill with Oaxaca Cheese. Seal the ball and place seam side down in a hot oiled skillet.  Allow to sear for about 3 minutes then flip to sear the other side for 3 more minutes.
• Drain meat balls and place in a 2 liter casserole pan
• Cover the meat balls with 1/2 the can of Green Chile Enchilada Sauce
• Cover with tin foil and place in a 350 degree oven for 30 minutes
• Remove the foil, place a slice of Queso Fresco on top of each meat ball and place the casserole back in the oven oncovered for 30 more minutes

Remove for oven and allow to stand for 10 minutes

Serving suggestion:

• Make two boxes of “Rice-a-Roni Mexican Style” Rice
• Prepare a bag of fozen corn.  Add some black beans and salsa to taste.

Place a mound of the Rice in the middle of the plate and top with the corn.  Place a meat ball in the center of the mound of rice and corn.

Note: This recipe made the ten meat balls I needed for the casserole AND allowed me some left over meat mixture use to make some burgers the next day