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Chile Relleno Meatballs with Homemade Ranchero Sauce

Chile Relleno Meatballs with Homemade Ranchero Sauce

These Chile Relleno Meatballs with Homemade Ranchero Sauce are the perfect twist on the traditional Mexican dish.  We have lightened things up, by swapping the beef for turkey, removing the deep-fry, and reducing the cheese while boosting the flavor with an awesome homemade Ranchero sauce.

I like these serve wrapped in corn tortillas; however, these would be great as a dish with sauce, on a sandwich, with some rice, whatever you like.  If you start your sauce while the meatballs are cooking, or roast the poblanos in advance, the entire meal can be on the table in very little time.

Chile Relleno Meatballs with Homemade Ranchero Sauce


For the Meatballs:

  • 3 poblano peppers
  • 1 lb lean ground turkey
  • 1 c shredded cheddar or pepper jack cheese
  • ½ packet Ranch dressing mix

For the Ranchero Sauce:

  • ½ onion diced
  • 1/4 t garlic powder
  • 8 oz tomato sauce
  • 1 T olive oil
  • 2 c water
  • 1 chicken bouillon cube
  • 1 t black pepper
  • 1 t oregano
  • 1/2 t cumin
  • 1 t ground coriander
  • 1 t corn starch

Optional to serve:

  • Corn tortillas
  • Shredded lettuce
  • Sliced tomatoes
  • Shredded cheddar or pepper jack cheese
  • Sliced jalapenos


For the meatballs:

  1. Heat oven to broil. Broil the poblanos, turning often, until blistered all over. Put in a lidded pot to cool. Peel the peppers, seed and finely chop.
  2. Lower oven temperature to 375. Add chopped poblanos, and remaining meatball ingredients in a large bowl. Mix to fully combine. Form into golf-ball sized meatballs. Place on greased or parchment-paper lined baking sheet. Cook 20-25 minutes until cooked through.

For the sauce:

  1. Add all ingredients to a saucepan. Bring to a light boil. Lower heat to a simmer and cook, partially covered, until sauce has thickened a bit.


  1. Serve in corn tortillas with any optional toppings you prefer.

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