We recently entered a cook-off at our local pub. We made an Ancho-chile soup with Spanish (in this case hispanic) meatballs. After a bit of experimentation we came up with the recipe below. They work well in a soup in the way that we served them, but they’d do equally well in other recipes – even in a Tex-mex version of Spaghetti and meatballs. I originally used a small soldering blow-torch to burn the skins on the poblanos, but it was slow and tedious work. I decided to buy a propane brazing torch. Heh. It made very short work of the poblanos.
2 Fresh Poblano Chiles
1/2 lb 15% ground beef
1/2 lb ground pork
2 fresh serrano chiles finely chopped
6 cloves garlic, finely chopped
1/2 finely grated onion
3 tsp ground cumin – fresh if you have it (toast the seeds first)
1 1/2 tbsp ancho chile powder – freshly ground is best
2 tsp cayenne pepper
1/4 cup japanese breadcrumbs (panko)
2 tsp mexican oregano
1/2 tsp kosher salt
1. Use a grill or blowtorch to remove the skin from the Poblano chiles, remove the seeds and finely chop
2. Gently mix the meat and other ingredients in a bowl
3. Roll into 1 inch meatballs – an ice-cream scoop helps here to keep the meatballs the same size.
4. Fry in olive oil until browned, but not cooked through, add to a sauce, or a soup and gently simmer for a further 20 minutes. If you aren’t adding them to a sauce or soup, you can continue to fry until cooked through.