A Green Chile Meatballs & Spaghetti Squash Recipe
from our friends at the Fresh Chile Company!
1 Lb. lean ground beef
1/4 cup diced onion
1 cup diced bell pepper
2 celery stalks diced
1/4 cup Pure Hatch Green Chile Sauce
1/2 cup bread crums
4 Tbsp Green Chile Olive Oil
Salt & Pepper to taste
Meat Ball Directions:
Saute onions, bell pepper, and celery in 4 Tbsp of olive oil until soft. Allow to cool. Mix all ingredients with gloved hands in a medium to large bowl until well blended. Form into meatballs and brown in a hot skillet with a little olive oil. Cook until done.
Spaghetti Squash large
Spaghetti Squash Directions:
Cut squash in half lengthwise and remove seeds. Drizzle each half with olive olive, season with salt & pepper. Place each half upside down on a baking sheet or pan. Bake at 350 degrees for 40 minutes.
Squash is done when tender and pulls away from edge easily.
Use a fork and scrap all the inside of the squash free from the outer skin. It will take on the look of spaghetti and can be served directly onto your plate.
Serve meatballs on top. Garnish with more warmed up Pure Green Chile Sauce and cheese.