Tex-Mex Meatballs In Red Chile Sauce
The beauty of this colorful, homemade meatball recipe is that it can be served as both a bite-size party appetizer or a hearty main dish. Tex-Mex Meatballs in Red Chile Sauce take their heat from a broiled poblano pepper and simmering in enchilada sauce makes the meatballs tender and juicy. This cozy recipe also incorporates the fresh flavors of cilantro leaves and tangy garlic. You can't forget the creamy sauce, though – the sour cream-based dipping mixture combines the bright notes of lime juice and lime zest to cut through the heat of the meatballs. Our readers have rated this homemade meatball recipe as one of their favorites for a few reasons. First of all, the flavor and texture of these juicy meatballs is uncomparable. They've got the perfect amount of spice balanced with the creamy sauce. Another reason readers love this recipe is for the shorter prep time. These Tex-Mex Meatballs In Red Chile Sauce take about 40 minutes of hands-on prep. These meatballs also freeze beautifully. Bake an extra batch (or two), freeze, and cook as instructed, adding 10 minutes to cooking time.
If you're not looking to serve your homemade meatballs at a party with some toothpicks, you may want to try out the taco version of this delicious recipe. This twist on a classic meatball sub is a healthier, filling weeknight dinner that the whole family will request. Start off by warming or charring corn tortilla shells in the oven. Spread on some of the Sour Cream-Lime Sauce, top with a few of your Tex-Mex Meatballs, and then give hungry eaters choices like Cotija cheese, radishes, toasted shelled pumpkin seeds, cilantro, avocado, and red leaf lettuce as toppings. This turns your meatballs into a handheld dinner that's great for busy families.