Friday, May 13, 2011
Mexican Meatballs Two Ways – Emily’s Review
Click here for the original recipe.
I followed the directions to a T. Even though it would have been easier to just throw in some cilantro and crumble up a few handfuls of chips, from past experiences I knew meatballs can be tricky and you have to have the proportions right or they won’t hold together. So I actually measured everything out – except I used about twice as much garlic and guess what??? The meatballs stuck together perfectly! Sometimes it pays to follow directions.
BUT when it time to execute I veered in an entirely different direction.
Night One: I made meatball sliders. Potato rolls instead of hoagies topped with avocado, Mexican cheese and green onions. Arugula wedged under the meatball. Even without much sauce, the meatball “sliders” had a great flavor – no need for ketchup (and I LOVE ketchup). We had sweet potato fries and strawberry spinach salad on the side and washed it down with beer.
Night Two: I used the leftover meatballs and sauce and put it over pasta. By day two the sauce was so spicy and savory! After adding in large Greek white beans and a few handfuls of spinach, we had an entirely different, yet equally delicious dinner! Red wine completed the spicy pasta.
The Verdict? Curtis and I both LOVED these meatballs. They are easy to make and tasty - so much more exciting than your average meatball. It’s a perfect go-to recipe for appetizers, subs, sliders, pasta, you name it!