Title: Chiles Rellenos Meatballs
Categories: Ethnic Meat Pasta
Yield: 8 Servings

12		Small potatoes, or 2 large baking p
2	tb	Vegetable oil
1	lb	Ground beef
1/2	lb	Anaheim chili peppers
1/2	c	Yellow onions; minced
4		Eggs
1/2	ts	Salt
1		Black pepper; to taste
1		Garlic salt; to taste

Recipe by: Jo Anne Merrill Preparation Time: 0:45 *Anaheim chilies, roasted, peeled and diced.

: 1. Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash. : 2. Saute ground beef in 2 tablespoons vegetable oil until browned, drain well. : 3. Add beef to potatoes, then add chiles, chopped onion and egg yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-1/2 inches long. : 4. Dip each ball in egg whites (beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.

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