I have been waiting all weekend for today! I know, that sounds crazy to actually want Monday to be here, but it’s true. The reason being: Meatball Monday has been on my brain ALL weekend long!
I started up Meatball Monday awhile ago, featuring some goodies such as;
My favorite is probably the Buffalo Chicken Meatballs – followed closely by the Fontina-Stuffed Veal Meatballs. However, they are all delicious and worth a try!
Meatball Monday has been on a long, long hiatus, but it’s making a comeback - and with a totally bitchin’ recipe. Oh yes my friends, it’s so good that it requires the use of the B word. haha
The recipe I am talking about is Green Chicken Enchilada Meatballs. It’s all the goodness of Green Chicken Enchiladas rolled into a delicious little ball. Love it! There is chicken, green chiles, onions, avocados, cheese and tortilla chips (instead of a tortilla) all combined to make these little bad boys.
Serve them with sour cream and the taste is complete!
I am in love with these meatballs and surely ate enough to prove it…
Green Chicken Enchilada Meatballs
¼ cup yellow onion, chopped
1lb ground chicken
½ cup colby jack cheese, shredded
1 4oz can diced green chiles
1 small avocado, cubed
½ cup crushed tortilla chips
¼ cup green chile enchilada sauce
sour cream (for dipping)
1. Sauté onions until tender. Set aside and let cool.
2. Combine all ingredients
3. Roll into 1.5” balls
4. If using meatball bbq rack – cook for 15-20 minutes on medium-high heat, flipping every 5 minutes. If cooking in oven – bake for 20-25 minutes or until starting to turn golden brown.
5. Top with enchilada sauce and serve with sour cream for dipping.