Meatballs are universal.  Why not spice them up a bit with some heritage from my home state. Green Chile adds the extra element and kick that brings me back home every time.  Since I now live in Texas, I have made them BIG as all get out.

I was born and raised in Portales, New Mexico which is 15 miles from the Texas state line. It is half-way between Amarillo and Lubbock, but in New Mexico. So you can see I grew up in New Mexico but under the heavy influence of Texas. 

My State Line Green Chile Meatball Sandwich offers the best of both states.  Green Chile makes them authentically New Mexican and the giant size makes them authentically Texan.

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1 pound ground hamburger meat

1 egg

1 cup plain bread crumbs

1/2 cup roasted Hatch Green Chile (chopped)

1 tsp cumin

1 tsp Mexican oregano

1/2 tsp Kosher salt

1/2 tsp black pepper

1/2 cup shredded four cheese mixture

1/4 cup of Hatch mild enchilada sauce

3 white bolillos

Preheat oven to 400 degrees

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Mix all ingredients by hand

Separate into three large balls of meat

Place into baking dish with meat thermometer in one of the balls set for 155 degrees

Sprinkle tops of balls with cheese last 2 degrees of cooking

Let rest for 10 minutes after baking is complete

Toast bolillo halves

Warm enchilada sauce and spread on balls after assembling sandwich

Enjoy