chiles rellenos meatballs

Categories
Meats
Tex/mexican
Yield
8 servings
MeasureIngredient
12 smalls Potatoes, or 2 large baking
  Potatoes
2 tablespoons Vegetable oil
1 pounds Ground beef
½ pounds Anaheim chili peppers
½ cup Yellow onions -- minced
Eggs
½ teaspoon Salt
  Black pepper -- to taste
  Garlic salt -- to taste

*Anaheim chilies, roasted, peeled and diced.

1. Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash.

2. Saute ground beef in 2 tablespoons vegetable oil until browned, drain well.

3. Add beef to potatoes, then add chiles, chopped onion and egg yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-½ inches long.

4. Dip each ball in egg whites (beaten slightly) then roll in flour.

At medium heat, cook in vegetable oil about ¼-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.

Recipe By : Jo Anne Merrill

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