Albóndigas in Red Chile Sauce

Name: Albóndigas in Red Chile Sauce
Yield: 8 Servings
Ingredients: 1 poblano chile; 1 small white onion, coarsely chopped; 2 cloves garlic cloves; ½ cup (packed) arugula leaves; ½ cup (packed) fresh cilantro leaves with tender stems; ½ cup crushed tortilla chips; ¼ cup whole milk; 2 large eggs; 4 ounces Cotija cheese or feta, finely grated (about 1 cup); Kosher salt and freshly ground black pepper; 2 pounds ground beef, preferably chuck; 4 dried ancho chiles, seeds removed; 1 small white onion, chopped; 2 garlic cloves; ½ teaspoon ground cumin; 2 cups (or more) low-sodium chicken broth; 2 tablespoons olive oil, divided; 1–2 tablespoons sugar; Kosher salt and freshly ground black pepper; ½ cup sour cream; 2 tablespoons fresh lime juice; Crumbled Cotija cheese, sliced radishes, toasted shelled pumpkin seeds (pepitas), cilantro sprigs, and lime wedges (for serving)

By Dawn PerryPhotography by Marcus Nilsson

September 12, 2013

Image may contain Cutlery Spoon Food and Meatball

Marcus Nilsson

In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.

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