Chile Colorado Meatballs
Indulge in the bold and smoky flavors of Chile Colorado Meatballs, a comforting Mexican-inspired dish that combines savory, tender meatballs with a rich, vibrant chile sauce made from dried guajillo and ancho chilies. This recipe features a blend of ground beef and pork, seasoned with cumin and garlic powder, and simmered to perfection in a homemade Chile Colorado sauce bursting with earthy, spicy, and tangy notes. With just 25 minutes of prep time, these meatballs are as easy to make as they are delicious. Serve them over fluffy rice, alongside warm tortillas, or with your favorite side for a meal that is as hearty as it is flavorful. Perfect for spice lovers and fans of authentic Mexican cuisine!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 large Egg
- 0.5 cup Breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 whole Dried guajillo chilies
- 2 whole Dried ancho chilies
- 2 cups Chicken broth
- 2 tablespoons Tomato paste
- 3 whole Garlic cloves
- 1 teaspoon Ground oregano
- 2 tablespoons Vegetable oil
- 0.5 cup White onion
- 2 tablespoons Cilantro
Instructions
Soak the guajillo and ancho chilies in hot water for 15 minutes until softened. Remove their stems and seeds, then set them aside.
In a blender, combine the soaked chilies, chicken broth, tomato paste, garlic cloves, oregano, and a pinch of salt. Blend until smooth to create the Chile Colorado sauce. Set aside.
In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, garlic powder, ground cumin, 1 teaspoon of salt, and black pepper. Mix thoroughly until well combined.
Shape the meat mixture into roughly 1-inch-wide meatballs and set them aside on a tray.
Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches and sear them on all sides until browned but not fully cooked. Remove the meatballs and set aside.
In the same skillet, add the chopped white onion and sauté until softened, about 3-4 minutes.
Pour the Chile Colorado sauce into the skillet, stirring to combine with the onions. Bring the sauce to a simmer.
Add the seared meatballs to the sauce, ensuring they are fully submerged. Cover the skillet and cook on low heat for 15-20 minutes, allowing the meatballs to finish cooking and absorb the flavors of the sauce.
Sprinkle the finished dish with freshly chopped cilantro for garnish.
Serve the Chile Colorado Meatballs with rice, warm tortillas, or your favorite side dish. Enjoy!
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 4944 mg | 215% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 15.6 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 322 mg | 25% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3390 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
