This recipe has been in my computer file for a couple of weeks, but I didn’t make note of where I found it, so I can’t share the source with you. It’s also been on my menu plan for a couple of weeks, but I finally was able to make it for supper, so I can share that with you!
This is so easy to whip up, and very tasty without being too spicy. I made my own meatballs (remember, I keep some in the freezer) instead of using purchased frozen ones. Even if you don’t have any meatballs in your freezer, they don’t take long to make (20 minutes in a 350 degree oven), so you, too, can avoid the icky, rubbery grocery store variety.
These were served with rice, refried beans, and warm flour tortillas. My original plan was to have black beans, but it turns out we didn’t have any in the cupboard. (Back to the freezer again for the homemade refried beans. Yea!)
This photo is Jessi’s plate, since I had gobbled down half of my meal before thinking of taking a picture. She really likes sour cream, so I thought I’d make note of that – I didn’t use quite that much. :o) The sour cream really does finish off the flavor of this dish, though, so make sure you have some for garnish.
Chile Verde Meatballs
SERVES 4 -6
1 large fresh onion, minced
2 cloves minced garlic
1 (16 ounce) jar salsa Verde
1/2 cup chicken broth
1 1/2 lbs frozen meatballs
1/2 teaspoon ground cumin
1/2 cup sour cream, for garnish
- Into a large, heavy pot, add the onion, garlic, salsa Verde, broth, and the meatballs.
- Simmer on low for 30 minutes, stirring occasionally; add the ground cumin
and simmer for 15 minutes more.
- Serve with sour cream for garnish, along with rice and beans and
**Note: you can also make this in your crockpot on low for 4 hours, adding
in the cumin in the last 30 minutes.