1/4 cup cotija cheese, plus more for serving
1/4 cup crushed tortilla chips
2 Tbsp. chopped cilantro, plus more for serving
1 1/4 tsp. kosher salt
1 tsp. cumin
1 tsp. Mexican oregano
1 large egg
1/2 cup Hatch Chile Verde
1/2 cup plus 2 Tbsp. sour cream
1 lb. ground beef
1 Tbsp. canola oil
1 jar Pure Red & Green Pure Chile Sauce
1 jalapeno, thinly sliced, for serving
lime wedges, for serving
Preheat oven to 400 degrees F.
To a bowl, add cheese, chips, cilantro, salt, spices, egg, salsa verde and 1/4 cup of the sour cream.
Add beef and stir gently until evenly combined.
Shape into 16 1-inch meatballs and place on a parchment lined baking sheet.
Heat oil in a large ovenproof skillet over medium-high heat.
Add meatballs and cook until golden brown, about 3 minutes.
Flip meatballs and add chile sauce, gently shaking skillet to distribute sauce.
Transfer to oven and bake until meatballs are just cooked through, 8-10 minutes.
Whisk remaining 2 tablespoons of sour cream and 1 tablespoon of water in a small bowl.
Drizzle sour cream mixture over meatballs and top with cheese, cilantro and jalapeno.
Serve with lime wedges.
Click here for Hatch Chile Verde
Click here for Red & Green Pure Chile Sauce