This was a new recipe I tested out this week and really loved. It was a fun Tex Mex spin on meatballs. The salsa verde, cojita cheese and jalapenos made for a killer meatball combination. These would be great paired with a chopped salad, we served ours with roasted veggies.
My meatballs fell apart when I was cooking them so I really recommend popping them in the freezer or fridge for about 15-20 minutes prior to cooking to help them stay solid. Otherwise this recipe was simple and a real winner. Sterling ate at least 6 meatballs after he first snubbed them saying they looked gross, then after tasting them declared he loved them. Hence why I always make my kids at least take one bite and try everything, you never know when they might love something. Enjoy!
G R E E N C H I L E M E A T B A L L S
adapted via Martha Stewart Living
1 pund ground beef
1/4 cup cojita cheese
1/4 cup crumbled tortilla chips
2 tablespoons cilantro plus extra for serving
1 teaspoon ground cumin
1 teaspoon dried oregano
1.5 teaspoons salt
1 teaspoon hot sauce
1 large egg
1 4.5 oz can green chiles
1/4 cup plus two tablespoons sour cream
1 11 oz jar salsa verde
1 jalapeno thinly sliced for serving
Preheat to 400 degrees.
Whisk sour cream, tortilla chips, cilantro, salt, cumin, oregano, egg, green chiles, and cojita cheese. In a large bowl add this mixture to the ground beef and gently mix. Shape mixture into about 16 1 inch meatballs. Place on a plate and refrigerate at least 30 minutes.
Heat oil in an oven proof skillet over medium high heat. Add meatballs and cook until golden brown on the underside about 3 minutes. Flip meatballs and pour in the jar of salsa verde. Shake pan to evenly distribute salsa. Transfer skillet to oven and cook meatballs about 10-15 minutes. Remove and add extra cojita cheese and bake another 5-10 minutes.
Whisk 2 tablespoons sour cream with 1 tablespoon water and drizzle over meatballs. Top with sliced jalapeno and cilantro.