Ingredients
- ¼ cup Gilly Loco™ Tomatillo or Gilly Loco™ Chile Verde sauce
- ½ cup firmly packed cilantro, plus more for garnish
- ½ cup finely crushed Gilly Loco™ Tortilla Chips
- 2 large eggs
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground pepper
- 2 pounds ground chuck
- 1 (16 oz.) jar Gilly Loco™ Chile Rojo
- 2 cups chicken stock
- 3 tablespoons honey
- 1 tablespoon corn starch
- 6-inch corn or flour tortillas
- 1 stick butter, for greasing the sheet pan
Gilly Loco™ Chile Rojo Meatballs with Tortillas
Looking for a delicious, bold twist on a classic dish? These Gilly Loco™ Chile Rojo Meatballs are packed with Southwestern flavor. Perfectly seasoned ground chuck mixed with Gilly Loco™ sauces and tortilla chips, then simmered in a rich Gilly Loco™ Chile Rojo sauce. Serve in warm tortillas with fresh garnishes for a meal that will leave your taste buds wanting more.
- ½ cup sour cream
- Zest of 1 lime
- Juice of 1 lime
- Cotija cheese, grated
- Radishes, thinly sliced
- Toasted pumpkin seeds
- Avocado slices
Cooking Instructions:
-
Preheat the Oven:
Set oven to 400°F. - Prepare the Meatball Mixture:
- Blend cilantro, eggs, and Gilly Loco™ Tomatillo or Chile Verde sauce in a blender until smooth.
- In a separate bowl, mix the crushed Gilly Loco™ Tortilla Chips with milk to soften.
- Combine ground beef, salt, pepper, and the chip and cilantro mixtures in a large bowl. Fold together until mixed. Be careful not to overmix.
- Shape and Cook the Meatballs:
- Grease a large sheet pan with butter.
- Form the beef mixture into 2-inch balls and place evenly on the sheet pan.
- Bake for 12 minutes.
- Prepare the Red Chile Sauce:
- In a Dutch oven, combine Gilly Loco™ Chile Rojo, chicken stock, and honey. Bring to a simmer over medium-low heat.
- Simmer the Meatballs:
- Remove the meatballs from the oven and add them to the red chile sauce. Simmer uncovered for 30 minutes.
- Remove meatballs from the sauce and set aside.
- Thicken the Red Chile Sauce:
- Whisk lime juice and zest into sour cream and set aside.
- Mix cornstarch with 2 ounces of water to create a slurry. Whisk the slurry into the simmering red chile sauce and bring to a boil. Remove from heat.
- Finish the Meatballs:
- Add the meatballs back into the sauce to coat.
- Serve the meatballs in warm tortillas, topped with sour cream, radish slices, cotija cheese, toasted pumpkin seeds, avocado slices, cilantro, and more of the red chile sauce.
A Bold Southwestern Twist
These Gilly Loco™ Chile Rojo Meatballs offer a unique, bold flavor with the perfect balance of spice and freshness. Serve them as a flavorful taco option, or enjoy them on their own for a spicy, satisfying meal. This dish is perfect for gatherings or a fun weeknight dinner.
Discover more bold recipes at GillyLoco.com!
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