Ingredients
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1
-
2 - 4
-
1
-
1/2
-
1 1/2
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
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 use items I already have at home to make meals , I really intended to take a photo of this, but somehow it all just disappeared before I could get out the camera 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
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Steps
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1
Done
|
Into a Large, Heavy Pot, Add the Onion, Garlic, Salsa Verde, Broth or Beer, and the Meatballs. |
|
2
Done
|
Simmer on Low For 30 Minutes, Stirring Occasionally; Add the Ground Cumin and Simmer For 15 Minutes More. |
|
3
Done
|
Serve With Sour Cream For Garnish, Along With Rice and Beans and Tortillas (the Sauce Goes Nicely on Other Items, Too). |
|
4
Done
|
Note: You Can Also Make This in Your Crockpot on Low For 4 Hours, Adding in the Cumin in the Last 30 Minutes. |
