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Chiles Rellanos Dulces ~ Sweet Green Chile Meatballs for the holidays

October 25, 2010

Mira Sol Chile
Chile & Frijoles Festival
Pueblo, Colorado
September 2010
Karen Rivera

Now that the weather is heading into fall and the passes here in Colorado and Raton are closing due to snow, it’s time to pull out some of the vintage New Mexican recipes. This one is an old-school holiday classic made with lots of  green chile. It takes the work out of stuffing whole chiles and adds a addictive and cheese-free twist to the traditional chile rellano. Instead of stuffing whole green chiles with cheese or meat, the green chile is stuffed inside the meatball.

As a chef, these stuffed meatballs ended up on many of the appetizer menus I created. Now, they make a perfect addition to a tapas menu.

They freeze well, giving you easy-to-heat treats for Christmas and Thanksgiving ~~ if they stay in the freezer that long. As always, I’ve changed the refined white sugar to turbinado to give them a deeper taste and I use ground buffalo if I can’t find organic beef.


1 clove garlic, chopped fine
1 cup chopped green chile
2 1/2 lbs beef, cubed (I use ground buffalo sometimes)
3/4 c. turbinado sugar (brown works, too)
1 tbs cinnamon
1 tsp of nutmeg
3 tbl flour

1. Sprinkle ½ tsp garlic into green chile. Set aside

2. Boil meat in water until tender.  Remove meat from water and  grind meat.

3. In large bowl, combine meat and all other ingredients. Add ingredients to saucepan, adding enough stock from meat to wet. Cook for 5 minutes or until water evaporates.

3. Form a small ball of meat mix. Make a well in center with thumb.  Fill with chile and close ball.

4. Separate 4 eggs. Beat only the egg whites till fluffy. Fold in egg yolks and flour. Beat well.

5. Take formed balls dip in flour-egg mixture. Deep fry them in hot shortening on both sides until brown.


Looking for more vintage New Mexican Family recipes?


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