Chiles Rellenos Meatballs

Recipe Ingredients

12 cups	2844ml	Potatoes - or 2 large baking (small) potatoes
2 tablespoons	30ml	Vegetable oil
1 lb	454g / 16oz	Ground beef
1/2 lb	227g / 8oz	Anaheim chile peppers
1/2 cup	31g / 1.1oz	Yellow onions - minced
4		Eggs
1/2 teaspoon	2.5ml	Salt
		Black pepper - to taste
		Garlic salt - to taste

Recipe Instructions

*Anaheim chiles, roasted, peeled and diced.

1. Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash.

2. Saute ground beef in 2 tablespoons vegetable oil until browned, drain well.

3. Add beef to potatoes, then add chiles, chopped onion and egg yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-1/2 inches long.

4. Dip each ball in egg whites (beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.

Source:
Jo Anne Merrill

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