Southwest meatballs with green chile sauce
Living in New Mexico, you learn that green chile (the pepper, or the sauce) goes with everything. I love a good chile (sauce, or pepper), and when I read today’s paper and found this recipe for southwest meatballs, I said to myself: Self, this meatball recipe looks good… but it’s missing something. Oh yes! Chile! That is the solution!
Since I’m back in Iowa (where, unlike the anti-Mexican cuisine grocery stores of Ohio, even the small ones stock a pretty hefty Hispanic aisle and usually carry three or four kinds of fresh chiles and two or three kinds of canned), I actually had everything I needed in the pantry (or was a quick visit to the neighborhood store away).
Anyway, the way we ate them was by cutting up the meatballs individually, putting them on tortillas, and then smothered with chile and cheese, and rolled up like burritos. Quite delicious!
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