101 Things to Do With Chile Peppers by Sandra Hoopes

Author:Sandra Hoopes
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2017-02-14T16:00:00+00:00

In a large bowl, mix together the pork and egg. In a separate bowl, combine garlic, cilantro, Parmesan, chile powder, cayenne, cumin, oregano, breadcrumbs, and pepper. Mix well. Add dry mixture to meat mixture and mix well until evenly combined. Do not overwork the meat. Roll meat into 1-inch meatballs.

Heat oil in a large frying pan on medium-high heat. Cook meatballs until brown on all sides, about 3 minutes. Drain grease from pan. Pour in chicken stock, cover pan, and continue to cook meatballs until no longer pink in the center and stock has reduced, about 5 minutes.

Serve meatballs with enchilada sauce or Salsa Verde, grated cheese, and minced cilantro. They are also perfect for Mexican Meatball Soup or in Green Chile Meatball Subs. Makes 4–6 servings.

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