Description
A hearty, southwestern-style meatball dish featuring ground beef, creamy green chiles, and melted cheese, with sautéed mushrooms adding earthy depth.
Ingredients
Scale
- 1 lb ground beef (80/20)
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 1/2 cup canned diced green chiles, drained
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- In a large bowl, combine ground beef, panko breadcrumbs, beaten egg, diced green chiles, Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and black pepper. Mix gently until well combined.
- Form mixture into 1-inch meatballs (about 16-18 meatballs) and set on a plate.
- Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and cook, turning occasionally, until browned on all sides (about 6-8 minutes total). Remove meatballs to a plate; set aside.
- In the same skillet, add sliced mushrooms and cook over medium heat until golden and tender (about 4-5 minutes).
- Stir in beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Return meatballs to the skillet. Add heavy cream and shredded cheddar cheese, stirring gently until the cheese is melted and the sauce is smooth.
- Simmer for 5-7 minutes, until meatballs are cooked through and sauce thickens slightly.
- Garnish with fresh parsley and serve hot over rice, egg noodles, or with crusty bread.
Notes
For a spicier kick, use hot green chiles or add a pinch of cayenne. You can substitute the ground beef with ground pork or turkey.
Nutrition
- Calories: 510
- Sugar: 3 g
- Fat: 36 g
- Carbohydrates: 12 g
- Protein: 34 g