Meatballs in Poblano Sauce
Recipe type: Main
Serves: 4
  • •4 large poblano peppers
  • •2 lbs ground beef
  • •2 eggs
  • •1 TBSP freshly chopped parsley
  • •1 tsp oregano
  • •1/4 onion, finely chopped
  • •1-2 garlic cloves, minced
  • •1/4 cup oatmeal (more if necessary)
  • •salt and pepper to taste
  • •canola oil
  • •1/2 onion
  • •2 garlic cloves
  • •1/2 cup sour cream
  • •1/2 cup evaporated milk
  • •chicken broth as necessary
  • •1 package of linguine
  • •Parmesan cheese
  1. Roast and clean poblano peppers and set apart.
  2. In a large bowl mix ground beef with eggs, parsley, oregano, chopped onion, minced garlic, oatmeal and salt and pepper. Add more oatmeal if the mixture is too wet.
  3. Form 2-3" meatballs and fry in a ½" of canola oil in a frying pan. When the meatballs start to brown set apart.
  4. Blend poblano peppers, onion, garlic, sour cream and milk at high speed. Pour into a sauce pan over high heat and bring to a boil.
  5. Season to taste and add chicken broth to make the sauce a little thinner. Reduce heat to low add meatballs to the sauce and simmer for 15-20 minutes.
  6. In the meantime cook pasta according to package directions.
  7. Serve meatballs over pasta, grind some parmesan cheese on top and enjoy.
Recipe by What's Cooking, Mexico? at