It’s green chile season!

Luckily meatballs are always in season.


Sister secrets: make sure you don’t make the meatballs too big or they will take one hundred years to cook through and you’ll have to cut them in half. Also work hastily with all the peppers or you’ll end up with tingly hands for the next 12 hours. Since we have Blendy and V-Eazy it’s unnecessary to do much chopping of the vegetables for the sauce! I used four giant hatch green chiles and four giant jalapeños and was pretty concerned it would be too spicy but it wasn’t at all!

I served them with sweet potatoes because I’m predictable.

Enchilada Verde Turkey Meatballs

I love you! Is that a weird sign off? Don’t care.



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