Chili Relleno Meatballs
|Nonfat milk||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon|
|Lean ground beef||1 Pound|
|Canned whole green chilies||4 Ounce (1 Can)|
|Pimento stuffed green olives||10|
|Tomato chile sauce||1⁄2 Cup (8 tbs)|
|Shredded cheese||1⁄4 Cup (4 tbs)|
Chiles in the meatballs, chiles in the sauce—this lively dish delivers hearty Mexican flavor.
In a large bowl, beat egg and milk until blended.
Mix in bread crumbs and parsley.
Add ground beef, mixing lightly until well combined.
Divide meat mixture into 10 equal portions.
Cut chiles lengthwise into ten 1-inch-wide strips; reserve remaining chiles for sauce.
Wrap a chile strip around each olive.
Carefully mold a portion of meat around each chile-wrapped olive.
Place stuffed meatballs in a shallow 10- by 15-inch baking pan.
Bake, uncovered, in a 450° oven until browned (about 20 minutes).
Meanwhile, prepare Tomato-Chile Sauce.
Transfer meatballs to a shallow 2-quart casserole, discarding drippings from baking pan.
Spoon tomato sauce over and around meatballs.
Sprinkle with cheese.
Reduce oven temperature to 350° and bake, uncovered, until heated through (about 20 minutes).