Tuesday, September 11, 2012


Are you still wondering what to do with all those hatch chiles? If you live in Austin, we are just rounding out Hatch Chile Fest, during which every grocery store basically forces their surplus of the things in your cart, basket, purse, pockets, mouth, ears... Try this. Spicy meatballs you can eat with your fingers or alongside a yummy salad. This makes a great weeknight dinner and great on-the-go leftovers for lunch. I definitely grabbed some of these on the way out the door the next morning for breakfast. Did I mention how easy they are to make?

Hatch Chile Meatballs
serves 3-4
1 lb grassfed ground beef
1/2 Hatch Chile, minced
1/2 Jalapeno, minced
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 Tablespoons cilantro, minced
2 Tablespoons onion, minced

In a mixing bowl, gently combine all the ingredients with your hands. You don't want to overwork the meat. Gently roll the mixture in to 12 evenly sized meatballs. Cook over medium-high heat in your cast iron skillet about 15 minutes, or until medium, flipping halfway through. 


  1. Oh my god! LOVE hatch chiles! I am so jealous that you are in the Southwest. That is probably my favorite part of the country! :)

  2. These sound WONDERFUL! Now to get some Hatch chiles.

  3. I just made these for lunch and they were fabulous!

    1. I'm so glad you liked them! They go fast -- I really want to make them again soon!


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