Chile Verde Meatballs
"The combination of frozen meatballs and chile verde sauce was a very happy discovery... the results are absolutely delicious! (And they're almost ridiculously easy to prepare, too.) I plan on making these in the future for potlucks and as appetizers. This is another Pantry Challenge recipe, where I use items I already have at home to make meals."
photo by Ang11002
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 large fresh onions, minced or diced or 1/2 cup dried onion flakes
- 2 -4 cloves minced garlic, to taste
- 1 (16 ounce) jar la victoria salsa verde
- 1⁄2 cup chicken broth or 1/2 cup mexican beer
- 1 1⁄2 lbs frozen meatballs
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup sour cream, for garnish
directions
- Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
- Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
- Serve with sour cream for garnish, along with rice and beans and tortillas (the sauce goes nicely on other items, too).
- Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.
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Reviews
-
I really intended to take a photo of this, but somehow it all just disappeared before I could get out the camera. I used home-made meatballs, and added about 1/4 cup of chopped green chiles, just because I wanted to use them up. These were super easy to make! However, next time I think I'll saute the onions and garlic first, just to give the sauce a bit more depth and complexity. I was looking for an alternative to the usual sauce for the meatballs, and this worked out great. Thanks for also helping me use up my jar of salsa verde - wouldn't want it to get old. -
I used frozen meatballs and made this today for a quick lunch. Super easy and I only simmered for about 10 minutes. Maybe because my meatballs were on the small side? I felt any longer and they would of fallen apart. No worries though because that just means I got to eat them faster. Sour cream was delicious on these. Didnt eat over rice or pasta because Im low carbing it. Thanks for sharing:) They stood alone on their own just fine. -
I've become a big fan of having homemade meatballs in the freezer because they are so handy for quick meals. This is a flavorful change from the usual tomato-based sauces for meatballs. Nice and spicy, I served this over saffron rice. -
I agree with OzMan, this is a simple and delicious dish. I made a batch of meatballs(recipe #8060) so I used some of the meatballs from that. I also used fresh salsa verde. I did not use the crockpot but the stove top method. I can't wait to try these in the crockpot. I think this makes an excellent appy or dinner. I had these for dinner. Thanks for posting a good one! -
I give this 5 *'s for simplicity alone! Threw these in the crockpot and let them cook on low while I made some other things, and the taste is delicious! A very good addition to any football game training table! Thanks! :)
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
