meatballs in poblano sauce

2016-03-30

Meatballs as a main dish are just as popular worldwide as meatballs in soup. Again, every country and region have their own way of making them. I created a New Mexico version. I really like the Tomato Soup with Poblanos. This sauce is based on the same award-winning combination.

INGREDIENTS

This is what you need for 4 servings:

(2-3 cups poblano sauce)

For the meatballs:

1 ¼ lbs. Italian sausage meat
choose mild or hot, as you prefer
½ cup onions, chopped small
1 cup tri-color bell pepper mix, chopped small
½ cup fresh parsley, chopped
½ cup breadcrumbs
1 egg
S&P, spices
optional:
- 1 fresh hot pepper
  or hot pepper powder / sauce

Pic1: meatballs in poblano sauce

Directions

Pic2: fry ...
Pic3: ... or boil
Pic4: simmer in the sauce

Mix all the ingredients for the meatballs thoroughly.
Roll the meatballs.
Cooking the meatballs partially:
BE AWARE that the meatballs are not fully cooked yet!
- Sauté the meatballs in a frying pan until dark brown. (Pic2)
- Alternatively submerge in boiling water for about 5 minutes. (Pic3)
  If you boil the meatballs, use the cooking liquid to make the sauce.
- Set aside.
Make 3 cups of Poblano Tomato Sauce as per recipe.
Feel free to heat up the sauce with some hot peppers to your taste.
Transfer the meatballs to the sauce.
Simmer on low heat for 20 minutes to cook the meatballs further. (Pic4)
The sauce will add new flavors to the meatballs.
Serve and enjoy.

Serving suggestion:

I served this with a mixed vegetables potpourri.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org