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Sweet Chile Rojo Meatball Tacos

Sweet Chile Rojo Meatball Tacos

  • 8-10 serves

  • 30 minutes

  • Nut free

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.

    Garnishes (Optional):
    • 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:
    1. Preheat the Oven:
      Set oven to 400°F.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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!
    #LiveTheLocoLife #ChileRojoMeatballs #SouthwesternFlavor

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    Sweet Chile Rojo Meatball Tacos