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¼ cup milk
1 slice white bread
1 egg
½ lb. ground beef
½ lb. ground veal
½ lb. ground pork
2 cloves garlic, crushed
¼ cup green chile, chopped
1 tsp. salt
18 to 20 small pimiento stuffed green olives
2 Tbsp. salad oil
½ cup onion, chopped
1 can (13¾ oz.) beef broth
2 cups red chile sauce
1 bay leaf
2 cans (15¼ oz.) red kidney beans
1 can (16 oz.) pinto beans
2 cups Cheddar cheese, grated
In large bowl, pour milk over bread. Let soften 5 minutes, then beat with fork; beat in egg until well blended. Add ground meat, garlic, 2 tablespoons chopped chile peppers and salt. Mix gently with fork until evenly blended. Shape into 1½ inch meat balls, each around a stuffed olive. Refrigerate 30 minutes.
In Dutch oven or large skillet, heat 2 tablespoons salad oil. Sauté meatballs a single layer at a time, turning to brown. Remove as browned. When all are browned, add to skillet ½ cup onions and sauté 3 minutes or until brown. Stir in beef broth, red chile sauce, bay leaf and remaining 2 tablespoons chopped green chile peppers, return meatballs, cover and simmer 20 minutes, stirring occasionally. Drain kidney beans and pinto beans and add to meatball mixture. Mix gently, cover and simmer 15 to 20 minutes longer or until mixture is bubbling in the center. Just before serving stir in 2 cups grated Cheddar cheese. Serves 6 to 8.
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