|cumin spiced eggplant ready for roasting|
My meatballs were a little different from the recipe since I found it after having already gone to the grocery store. You can always simplify this recipe by making basic meatballs (Meat+Eggs+Seasonings), then pour a jar of salsa over them, and bake till done. When life gets hectic, keep it simple! For any pescatarians or vegetarians out there, tuna, salmon, or black-bean balls could be made and then baked with mango chutney or peach salsa for a Caribbean twist.
Mix together 2# ground turkey, 1/2 large onion diced, 1/2 can diced green chiles, 2 eggs, 2-3 Tbs heavy cream, 1 Tbs ground flax seed, 3 garlic cloves pressed, 1 tsp dried Oregano, 1/2 tsp dried cumin.
|some with sauce, some without|
Form into balls and place in a greased baking dish. Refrigerate.
Render fat from 2 slices of bacon in a medium sauce pan.
Remove bacon, and eat.
Sautee 1/2 large diced onion and 3 pressed garlic cloves in bacon fat over low to medium heat until translucent.
Stir in 1tsp ground cinnamon, 1 tsp salt, dash of chili powder, stir and cook until dry.
Add 3 chipotle chilis in adobo sauce diced, and the remaining green chilies. Cook 1-2 minutes.
Stir in 1, 14oz can diced tomatoes, simmer for 15 minutes.
Pour sauce over meatballs and bake at 400 degrees for 20-40 minutes depending upon your meatball size.
Serve over rice/beans and top with guacamole and sour cream.
|Warning, This dish has a Kick!|