Ancho-Chili Meatballs with Cilantro Mashed Potatoes - Dallas News |

Ancho-Chili Meatballs with Cilantro Mashed Potatoes

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Ancho-Chili Meatballs w/Cilantro Mashed Potatoes

Ancho Sauce:
1 ½ dried ancho chilies, stemmed, seeded and coarsely torn
2 TBS. vegetable oil
1 cup chopped yellow onion
1 TBS. tomato paste
3 large garlic cloves, minced
½ cup dry red wine
½ cup ketchup
1 TBS. apple cider vinegar
1 TBS. (packed) dark brown sugar
2 tsp. Worcestershire sauce
¼ tsp. ground cumin

Place Ancho chili in pan with hot water and bring to a boil for 5 minutes. Cover with a lid and let simmer for 10 minutes on low heat or until ready to add to sauce.

Heat 2 TBS vegetable oil in a 2 qt. sauce pan. Add onion and sauté until soft, stirring often, about 4 minutes.  Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chili; simmer about 2 minutes. Add 3 TBS. reserved chili soaking liquid, ketchup and remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and let cool slightly.  Puree sauce in blender, adding more reserved soaking liquid by tablespoons if too thick.


1 lb. ground beef (80/20)
¼ lb. ground veal
¼ lb. ground pork
¼ cup diced carrots
¼ cup diced celery
½ cup diced onions
½ cup bread crumbs
1 tsp. black pepper
½ tsp. garlic salt
¼ tsp. garlic powder
2 eggs (beaten)
1/3 tsp. ground cumin
1 Tbs. chopped Italian parsley
1 Tbs. chopped cilantro
2 tsp. Worcestershire sauce
2 cups beef stock
Cilantro Mashed Potatoes:

4 large baking potatoes
¼-1/2 cup chopped fresh cilantro
8 Tbs. butter
3 large garlic cloves, minced
½ cup whole milk
To make the meatballs, combine all ingredients, except beef broth, and mix with hands until just combined. Do not over mix.

Using a medium sized melon baller, scoop out meat mixture and form into meatball….they should be slightly larger than a golf ball.  Place meatballs on a parchment lined baking sheet.

Heat a deep skillet over medium heat and add meatballs. Sear all sides, so they have a nice brown crust. Remove meatballs and place back onto a clean sheet of parchment paper, while you prepare the sauce.

Reduce heat to low, and in same skillet you cooked the meatballs in, pour in the beef broth and 1/2 cup of the Ancho-chili sauce.  Bring to a simmer and make sure to scrape off all the bits from the bottom of the skillet because they will add a lot of flavor to your sauce.  Mix well and season to taste with salt and pepper. Add more chili sauce if you want it more spicy.  Add meatballs back into the skillet, cover, and let simmer for 30 minutes.

Meanwhile, peel and cut the potatoes into 1 inch cubes.  Place in a large pot and cover with cool water.   Add 2 tsp. of salt to the water/potatoes and bring to a boil.  Boil until a knife blade moves easily through the potatoes.  Drain water from potatoes.  In a small skillet, melt butter.  Add garlic and sauté for 3 minutes on low.  Add butter/garlic to potatoes, along with milk.  Using a potato masher, mash potatoes until well incorporated with other ingredients.  If you like your potatoes completely smooth, use a ricer or hand mixer.   Add cilantro and season with salt and pepper. Stir to combine.

Spoon a healthy portion of potatoes into a bowl.  Place meatballs on top of potatoes and spoon sauce over top.  Sprinkle with additional cilantro for garnish.

*another option is to top with roasted carrots and Pablano peppers

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