Cinnamon Chili Spicy Meatballs in a Citrus Enchilada Sauce With Charred Poblano Peppers

Serves 4


1.25 lbs ground sirloin
½ t chili powder
1 t chili flakes or more if desired
½ t paprika
½ t garlic powder
1 T VGourmet Cinnamon Chili Rub
1 t kosher salt
½ t cracked black pepper
1 large egg
2 T plain bread crumbs
1 T whole milk
1/3 C onion
2 T vegetable oil
4 large poblano peppers, seeded and halved lengthwise
3 T clementine or orange juice
1 10 oz can enchilada sauce
1 T sugar
1 T clementine or orange zest
1 C good chicken stock
1 t corn starch
3 radishes, cut small to top the meatballs
Parlsey to garnish


  • Place the halves of the poblano on foil on a baking sheet and place under broiler, about 6 inches from heat, turning with tongs when needed, until charred on both sides. Takes about 5 minutes per side or more depending upon your oven. Watch closely!
  • In a large bowl mix the ground sirloin down to the 1/3 C onion. Combine well and form into 14 large meatballs. Heat the 2 T oil in a large pan, and sear the meatballs on both sides until golden brown but not cooked through. Lower heat, add the stock and let reduce by half. Then add the can of enchilada sauce, the sugar, the clementine juice and let simmer until meatballs are done, about 10 minutes. Then thicken with the corn starch dissolved in a little water and stirred in to the sauce.
  • Serve over rice alongside the poblanos, with a sprinkling of salt, with parsley on top along with radishes atop the meatballs!

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