CHILES RELLENOS MEATBALLS

Meatballs

Ingredients Weight Measure
Potatoes, peeled 36 small (or 12 large)
Ground beef 3 lbs.
Vegetable oil 1/3 cup
Anaheim chiles, roasted, peeled, diced 1.5 lbs.
Yellow onions, minced 1.5 cups
Eggs, yolks and whites separated 12 ea.
TABASCO® brand Original Red Sauce 1/2 cup
Salt 1-1/2 TTbsp..
Black pepper 1 Tbsp.
Garlic salt 1 Tbsp.
Salt and pepper seasoned flour 2 qts.
Vegetable oil, for frying as needed

Dipping Sauce

Ingredients Weight Measure
Mild salsa, prepared 3 cups
Orange marmalade 2 cups
TABASCO® brand Original Red Sauce 3 Tbsp.

Method

  1. Boil potatoes until just tender. Let potatoes cool. In a large bowl, break up potatoes to make a lumpy mixture; do not mash.
  2. Sauté ground beef in vegetable oil until browned; drain well.
  3. Add beef to potatoes, and then add chiles, onions, egg yolks and TABASCO® Sauce. Add salt, pepper, and garlic salt. Mix and form into egg-shaped balls about 1-1/2" long.
  4. Beat egg whites. Dip each ball in egg whites and then roll in seasoned flour. Over medium heat, cook in vegetable oil about 1/4" deep. Brown well and then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.
  5. Mix all ingredients for Dipping Sauce and chill for service.

Yield: 24 servings