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Meatballs Espanol Recipe

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This recipe for Meatballs Espanol is from 2nd Annual Biad Chili TOUGH BOOK of Green Chile Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Roma tomatoes, cut into pieces
3 stalks celery, thinly sliced
1/4 medium onion, chopped
4 zucchini squash, thinly sliced
2 cloves garlic, finely minced
Salt and pepper to taste
1/2 teaspoon each: crushed oregano, sweet basil, and granulated sugar
1 2/3 cups fresh or frozen green chile, chopped
1 can (14.5 oz.) beef broth
1 tablespoon cornstarch

Meatballs:

1 pound ground beef
2/3 cup plain bread crumbs
1/3 cup onion, finely chopped
1 clove garlic, finely minced
1 egg, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon each: Seasoned salt and pepper
Directions:
Directions:
Simmer the vegetable mixture in a large Dutch oven, covered with a lid for 20 minutes until vegetables are tender. Stir occasionally.

Reserve 2/3 cup beef broth. Add 1 tablespoon cornstarch to beef broth. Mix well. Stir into vegetable mixture to thicken. Cook until mixture thickens. Set aside.

To make meatballs, combine all ingredients. Shape into walnut size balls. Place on a baking sheet. Bake meatballs at 400 degrees Fahrenheit for 20 minutes.

After meatballs are cooked, combine with the vegetable mixture. Heat an additional 10 minutes.

Serve with cooked rice. Makes 6 servings.

 

 

 

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