Tired of the same old dinner routine? Craving something delicious, yet surprisingly easy to make? Then get ready to dive into a culinary adventure with these incredible Chile Relleno Balls! This recipe takes the beloved flavors of traditional chile rellenos and transforms them into bite-sized, flavorful spheres of joy. Perfect for a quick weeknight dinner, a fun appetizer, or even a unique addition to your next party spread, these Chile Relleno Balls are guaranteed to become a new family favorite. They're healthy, packed with flavor, and surprisingly simple to make, even for beginner cooks.
Ingredients:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chilies, undrained
- 1/2 cup cooked quinoa
- 1/4 cup breadcrumbs
- 1 large egg, beaten
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Instructions:
Step 1: Prepare the Filling
In a large bowl, combine the ground beef, onion, garlic, green chilies, quinoa, breadcrumbs, beaten egg, chili powder, cumin, oregano, salt, and pepper. Mix well with your hands until everything is thoroughly combined.
Step 2: Shape the Balls
Roll the meat mixture into 1-inch balls. Make sure they're firm enough to hold their shape during frying.
Step 3: Bread the Balls
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each meatball in the flour, then dip it in the beaten eggs, and finally coat it thoroughly in the breadcrumbs.
Step 4: Fry the Balls
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the breaded meatballs in the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the balls and place them on a paper towel-lined plate to drain excess oil.
Step 5: Serve and Enjoy!
Serve your delicious Chile Relleno Balls immediately. They’re fantastic on their own, or you can serve them with your favorite dipping sauce, such as sour cream, guacamole, or a spicy salsa.
Tips for the Best Chile Relleno Balls:
- Don't overwork the meat mixture: Overmixing can result in tough meatballs. Gently combine the ingredients until just mixed.
- Adjust the spice level: If you prefer a milder flavor, reduce the amount of chili powder. For extra heat, add a pinch of cayenne pepper.
- Make ahead: You can prepare the unfried meatballs ahead of time and store them in the refrigerator for up to 24 hours. Fry them just before serving.
- Use a meat thermometer: To ensure the meatballs are cooked through, use a meat thermometer to check the internal temperature. It should reach 160°F (71°C).
Variations:
- Add cheese: Incorporate shredded cheddar, Monterey Jack, or pepper jack cheese into the meat mixture for extra flavor and richness.
- Use different protein: Substitute ground turkey or chicken for the ground beef.
- Bake instead of fry: For a healthier option, bake the meatballs in the oven at 375°F (190°C) for 20-25 minutes, or until cooked through.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients and portion size. For a more precise calculation, use an online nutrition calculator. However, expect a moderate calorie count with a good source of protein and fiber from the quinoa.
These Chile Relleno Balls are a simple yet impressive dish that will quickly become a staple in your recipe repertoire. Their unique flavor profile and ease of preparation make them perfect for busy weeknights or special occasions. Give them a try and experience the deliciousness for yourself!