Monday, June 18, 2012

Mexican Meatballs

Ryan and I have a propensity for taking basic recipes and molding them into whatever we want.   I've found this to be especially important as we have started eating fewer processed foods such as pasta and pizza.  As delicious as grilled meats are in the summer, no one wants to eat them every night.  For a little variety this week I used this recipe as a guide to craft some Mexican Meatballs and then paired them with roasted eggplant for supper.
cumin spiced eggplant ready for roasting
During hot summer days I still try to use the oven as little as possible like I did in Georgia.  When I do turn it on, I try to maximize its use as much as possible.

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! 

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