If you’re a fan of meatballs but you want to explore beyond spaghetti and meatballs, why not make these south of the border style meatballs instead? They’re made with beef, onion, cracker crumbs and green chilies, and served with a gorgeous white cheddar cheese dipping sauce.
Whether you spell them chilies or chiles, these green peppers are certainly delicious and add a touch of heat to the meatballs. You can use any chilies you want really, depending on the spice level you’re comfortable with. Green ones, red ones, or even a mixture of your favorites.
Instead of a breadcrumb binder, the meatballs have cheese cracker crumbs which do the same job and also add a subtle cheese flavor. You can use plain cracker crumbs or even dried breadcrumbs if that’s your preference. The meatballs are crispy on the outside and soft and moist inside.
Why You’ll Love the Recipe
These meatballs are great for any occasion and their beefy green chili flavor is so good. They pair beautifully with the silky, creamy white cheddar dipping sauce.
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How to Serve Them
Either enjoy them as a main dish, in which case the recipe will feed 4 to 6 people, or as an appetizer or party snack. For dinner, they go well with broccoli or green beans and you can pour the cheese sauce over everything. As an appetizer for a crowd, serve the meatballs on toothpicks with the cheese sauce on the side.
Can You Make It Ahead?
You could but this recipe is best made and served fresh.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Keep the cheese dipping sauce and the meatballs in separate containers.
Variations and Substitutions
Use any cheese crackers to make the cracker crumbs, perhaps Goldfish or Cheez-Its. Or use regular ones. If you can’t get fresh hatch chili peppers, use frozen (from New Mexico) or else just use any well-drained canned green chilies.
Hatch Green Chile Meatballs
Ingredients
- 1½ pounds ground beef
- ½ cup minced roasted green chilies
- 1 large egg
- 1 tablespoon butter
- ½ minced yellow onion
- 2 cups crushed cheese flavor crackers
FOR THE CHEESE DIPPING SAUCE:
- 1½ cups shredded extra-sharp white cheddar
- 1 cup milk
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
Instructions
- Brown the onion in the butter in a skillet for 5 minutes or until golden.
- Preheat the oven to 400°F.
- Let the onion cool and then, using your hands, mix with the beef, egg, crumbs, and chilies in a mixing bowl.
- Divide the mixture into 48 small meatballs.
- Line a baking sheet with parchment paper and arrange the meatballs on there.
- Bake for 20 to 25 minutes, until cooked through.
- Meanwhile, you can make the sauce. Melt the butter in a pan on the stove.
- Stir in the flour and cook for a couple of minutes or until it smells toasty.
- Next whisk in the milk and keep whisking for a couple of minutes, until smooth.
- Turn off the heat and stir in the cheese.
- Serve the meatballs with the warm cheese sauce.
