 | | Chile Rellenos Meatballs |
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1/3 c. dry bread cubes
1 tbsp. chopped parsley
1 lb. ground lean beef
1/3 lb. Jack cheese
1/4 c. milk
1 egg, slightly beaten
1 (4 oz.) whole green chiles
Sauce (recipe below) |
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| Instructions |
| Mix crumbs, milk, parsley, egg, beef; divide into 10 portions. Cut chiles lengthwise into 10 strips, about 1 inch wide each; use extra chiles in sauce. Cut cheese into 10 cubes, 3/4 inch size. Wrap each cheese cube with a chile strip, then mold a portion of meat around cube. Set meatballs in a rimmed 10x15 inch pan. Bake uncovered at 450 degrees about 20 minutes or until browned. Put meat in 2-quart casserole, top with sauce. Bake uncovered in 350 degree oven about 20 minutes. Serves 4.
SAUCE
In a 2-3 quart saucepan, combine 1/2 cup chopped onion, 1 clove garlic, minced, 1 (1 pound) can ready-cut tomatoes, 3/4 teaspoon oregano leaves, 1/8 teaspoon ground cumin, and reserved chiles, chopped. Simmer, uncovered until reduced to 2 cups. Stir often.
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