Stuffed Green Chile Meatballs with Salsa Verde

Steps

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1. 1
   In a large bowl, combine the lean ground beef, breadcrumbs, and all spices (salt, black pepper, onion powder, garlic powder, oregano, epazote, and cumin). Mix thoroughly until well combined.
   ▶ ≈0:46
2. 2
   Add the chopped green chile, diced onion, cilantro, minced garlic, and egg. Mix well again until everything is fully combined. Optionally, cook a small test piece to adjust seasonings to your preference.
   ▶ ≈1:21
3. 3
   Using about 1.5 tbsp of meat mixture per meatball, flatten it in your palm, place a cube of Queso Oaxaca in the center, then wrap the meat around the cheese and roll into a ball, ensuring it is completely sealed. Repeat with remaining meat mixture.
   ▶ ≈1:42
4. 4
   Add the tomatillos, serrano chiles, onion, cilantro, garlic cloves, and dissolved bouillon (or salt mixed with water) to a blender. Blend until smooth. Add the hatch peppers and blend briefly again.
   ▶ ≈2:30
5. 5
   Add a little oil to a large skillet and heat over medium-high heat. Once hot, place the meatballs in the pan and sear for about 1 minute per side until golden. Remove and set aside once all meatballs are seared.
   ▶ ≈3:10
6. 6
   Reduce heat to medium-low and add the salsa verde to the pan. Bring to a simmer. Taste and adjust salt if needed. Continue simmering for 5 to 10 minutes until the sauce changes to a pale green color.
   ▶ ≈3:44
7. 7
   Add the meatballs to the sauce, reduce heat to the lowest setting, and simmer for about 20 minutes until the meatballs are fully cooked through.
   ▶ ≈4:21