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Green Chile Meatballs....
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Ingredients:
1 1/2 Pounds Ground Meat
beef, bison, or turkey
1/2 Green Pepper
1/4 Onion
2 Cloves Garlic
1 Tbs. Olive Oil
1 Cup Cooked Brown Rice
| 2 Tbs. Cilantro, minced
1 Tbs. Cumin, ground
1 Tbs. Dark Chili Powder
1 tsp. Oregano, dry leaf
1 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Crushed Red Pepper
1 Recipe Hatch Green Chile Sauce
3 Cups Cooked White Beans, or canned
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Heat Oven To 375°
Chop green pepper, onion and garlic fine.
Add to a hot pan with the oil.
Cook vegetables for a minute or so.
Garlic and onions should just begin to brown.
Remove pan from heat and let vegetables cool in the pan while gathering other ingredients.
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Gather and measure spices.
Rinse, dry and chop cilantro.
Measure cooked rice.
Note:
Rice can be cooked the day before and you may want to make the jasmine rice and quinoa dish at that time.
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Place ground meat into a bowl.
Add all ingredients, minus green chile sauce and white beans, to the bowl.
Use your hands to mix everything together.
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Lightly moisten your hands.
Measure 1 1/2 ounces of meat mixture.
Roll meat into a ball using the palms of your hands.
Repeat until all meat is rolled, you should have 20 meatballs.
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Cover a sheet pan with foil.
Place the meatballs onto the pan.
Place meatballs into the oven and bake for 15 minutes.
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While meatballs are baking, place one recipe of green chile sauce into a pan.
Add one cup of vegetable stock or water to the pan.
Warm the sauce as the meatballs are finishing up in the oven.
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Place the meatballs into the sauce.
Bring sauce to a simmer.
Cover pan and simmer meatballs in the sauce for 12 minutes.
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Remove meatballs from the heat.
Uncover the pan and add the white beans.
Mix beans into the sauce.
Cover pan and let sit, off of the heat, for 10 minutes.
Serve meatballs, beans and sauce over jasmine rice & quinoa.
Garnish with avocado and tomatoes.
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