Chile Verde Meatballs
Spice up your dinner routine with these irresistible Chile Verde Meatballs, a flavorful fusion of juicy pork and beef bathed in a vibrant, tangy tomatillo-based sauce. Infused with aromatic cumin, chili powder, and fresh cilantro, these oven-baked meatballs are tender, succulent, and perfectly seasoned. The zesty chile verde sauce—crafted with roasted poblano peppers, jalapeño, tomatillos, and a hint of lime—adds a bold, authentic kick. Perfect for serving over fluffy rice, alongside warm tortillas, or even as a party appetizer, this dish is a hearty, crowd-pleasing favorite. With a prep time of just 25 minutes, this Mexican-inspired masterpiece is an easy yet impressive addition to any meal rotation.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 0.5 pound Ground beef
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 2 cloves Garlic cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 pound Tomatillos, husked and rinsed
- 2 whole Poblano peppers, roasted and peeled
- 1 whole Jalapeño pepper, seeded
- 1 medium White onion, chopped
- 2 cups Chicken broth
- 1 tablespoon Lime juice
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the ground pork, ground beef, egg, breadcrumbs, milk, minced garlic, cumin, chili powder, salt, black pepper, and chopped cilantro. Mix until well combined but do not overwork the meat.
Using your hands, shape the meat mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes or until lightly browned. Remove from the oven and set aside.
While the meatballs are baking, prepare the chile verde sauce. Add the tomatillos, poblano peppers, and jalapeño to a blender or food processor.
Add the chopped onion, chicken broth, and lime juice to the blender. Blend until smooth.
Heat olive oil in a large skillet or saucepan over medium heat. Pour in the chile verde sauce and bring it to a simmer. Cook for about 10 minutes, stirring occasionally, to allow the flavors to meld.
Carefully add the meatballs to the sauce and gently stir to coat them. Cover the skillet and continue simmering for another 15 minutes to let the meatballs absorb the flavors.
Serve hot over rice, with tortillas, or on their own. Garnish with additional chopped cilantro, if desired.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 733 mg | 16% | |
*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.
