Green Chile Cheddar Meatballs
Anaheims are very popular in Southwestern US cuisine. Also called the “New Mexico chile”, these peppers were develop by Dr. Fabian Garcia in New Mexico about 100 years ago when he was seeking a pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes, or stuffed to make chile rellenos just as the Poblano chile can.
Yields: 4 dozen
1/2 large yellow onion, minced
1 tablespoon butter
1 1/2 pounds ground beef
1 large egg
2 cups Cheez-It Cheddar Grooves, crushed
1/2 cup roasted green chile, minced
1 tablespoon unsalted butter
1 tablespoon all purpose flour
1 cup milk
1 1/2 cups grated extra sharp white cheddar
In a saute pan, brown onions in butter over medium high heat until golden brown, about 5 minutes.
To make the meatballs, combine sauteed onions, ground beef, egg, Cheez-It cracker crumbs, and green chile in large bowl. Use hands to thoroughly mix. Form into small balls about the size of a tablespoon and bake in preheated at 400 degree F oven for 20-25 minutes. For easier clean up, line baking sheet with parchment paper.
Meanwhile, make the white cheddar sauce by melting the butter in a medium saucepan over medium heat. Add the flour, stir, and allow to cook for 2-3 minutes until it starts to smell toasty. Whisky in the milk and continue to whisk until a smooth gravy forms after about 2 minutes. Turn off heat and stir in grated white cheddar.
If serving for dinner, broccoli is a great side dish and cheddar sauce can go on everything. If serving as game day grub, serve cheddar sauce on the side for dipping.