Introducing Husband’s Favorite Meatballs! In fact, they might also just be Husband’s Favorite Meal! Tender, spicy, beefy, Tex-Mex-inspired meatballs in a red chile sauce would be amazing enough on their own (and they are amazing, no question there), but then they deliver even more! Fluffy rice, roasted sweet potatoes, and sweet corn allow your tastebuds to enjoy added textures and flavors that pair perfectly with the meaty bounty! Husband’s Favorite Meatballs will become your favorite, too!
Ingredients
For the meatballs:
- 1 poblano pepper
- 1 cup white onion, coarsely chopped
- 2 cloves garlic
- 1/2 cup fresh cilantro leaves, firmly packed, stems removed
- 1/2 cup tortilla chips, finely crushed
- 1/4 cup milk
- 2 large eggs
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon finely ground black pepper
- 2 pounds lean ground beef
For the red chile sauce:
- 2 (10-ounce) cans red chile enchilada sauce
- 2 cups low-sodium chicken broth
- 2 tablespoons sugar
For the roasted sweet potatoes and corn:
- 2 medium sweet potatoes
- 2 ears sweet corn
- 2 tablespoons olive oil
- salt, to taste
For serving:
- 2 cups long grain white rice, cooked
- sour cream, to taste
- cilantro, chopped, to taste
Directions
Step 1 –Preheat the broiler with the oven rack set 5 inches from the heat source.
Step 2 –Line a baking sheet with foil.
Step 3 –Place the poblano pepper on the prepared baking sheet and broil, turning occasionally, until blistered, about 6-8 minutes.
Step 4 –Transfer the pepper to a resealable plastic storage bag.
Step 5 –Seal the bag and let it stand for 10 minutes.
Step 6 –Preheat the oven to 400 degrees F.
Step 7 –Line a large, rimmed baking sheet with foil and coat it with nonstick spray.
Step 8 –Using a paper towel, peel the poblano skin; discard the seeds and the stem from the poblano.
Step 9 –Add the roasted poblano, the onion, the garlic, and 1/2 cup of the cilantro to the bowl of a food processor.
Step 10 –Pulse the mixture in the processor, scraping down the sides as needed, until the mixture forms a paste-like consistency.
Step 11 –Add the crushed tortilla chips and the milk to a large bowl and let stand until the chips soften, about 5 minutes.
Step 12 –Stir the eggs, the chili powder, the cumin, the smoked paprika, 1 teaspoon of the salt, the pepper, and the poblano mixture into the milk mixture.
Step 13 –Fold in the beef and mix with your clean hands until just combined.
Step 14 –Shape the meat mixture into about 30 meatballs, using about 2 tablespoonfuls per meatball, and place them on the prepared rimmed baking sheet.
Step 15 –Bake until browned, about 12 minutes.
Step 16 –Add the enchilada sauce, the chicken broth, and the sugar to a Dutch oven over medium-low heat.
Step 17 –Transfer the browned meatballs to the pot.
Step 18 –Increase the heat and bring the mixture to a boil.
Step 19 –Reduce the heat to medium-low and simmer until the meatballs are cooked through and the sauce is slightly thickened, about 20 minutes.
Step 20 –Turn off the heat and let the meatballs sit for 10 minutes.
Step 21 –Preheat the oven to 425 degrees F.
Step 22 –Peel and chop the sweet potatoes into 1-inch cubes.
Step 23 –Cut the corn kernels from the cobs.
Step 24 –Scatter the sweet potato cubes on a rimmed baking sheet.
Step 25 –Drizzle the sweet potatoes with the olive oil.
Step 26 –Roast the sweet potatoes, tossing every 15 minutes, until softened, about 30 minutes.
Step 27 –In the last 5 minutes of roasting time, add the corn to the sweet potatoes. Season with the salt.
Step 28 –When they are done roasting, taste the sweet potatoes and the corn for seasoning and add more of the salt, as desired.
Step 29 –Plate the meatballs and the sauce over the rice and pair with the roasted sweet potatoes and corn.
Step 30 –Garnish with the sour cream and the extra cilantro and serve.
