I’m sorry to say that it’s been two and a half weeks since my last post. I have to admit to becoming burned out on both cooking and writing for a bit. That sometimes is the curse of being in school, working as a writer and blogger and being a very active cook. SOMETIMES I NEED A BREAK! You all know what I mean! So while I have taken a small break from blogging, I’ve still been creating interesting and yummy foods to share with you, like meatballs for the June’s Daring Kitchen Cooks challenge.
The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.
The challenge was to take the meatball beyond pasta and marina and to use interesting ingredients or flavors to create unusual meatballs to mimic foods from other cultures. I ended up making four kinds, although my ideas were for more, so more meatball recipes may be coming again in the future.
I made the Breakfast Burrito Meatball. Loaded with all the flavors of a good Colorado breakfast burrito, including pork sausage, hash browns, eggs, cheese and cilantro, topped with green chili before wrapping in a flour tortilla shell. Oh, they were so good and if you serve without the tortilla, they are glutton-free.
My eggplant “meatballs” were a hit with everyone who tried them. I did two versions: one as eggplant parm and the other with the roasted red pepper coulis that I already gave the recipe for. The eggplant parm was the favorite with the roasted red pepper one a close second. Everyone was actually surprised there was no meat and asked me to make them again sometime soon.
The third meatball was a Greek Meatball with Tzatziki sauce. This one was made out of ground turkey, Italian chicken sausage mixed with roasted garlic, sun-dried tomatoes, fresh basil and feta cheese. It was served with a homemade tztaziki and the recipe can also be used to make an awesome turkey burger.
My final meatball was the Buffalo Wing Meatball with Blue Cheese Dip. I’ve refined my blue cheese dip to only include Greek yogurt, no mayo, to reduce the fat and you can’t tell the difference. While my husband loved them all, this one was his favorite, no real surprise since chicken wings are one of his favorite foods and these did taste like wings. Meatballs are a close second so by combining the two, he was in heaven.
While I’ll show you pictures of them all, I’m only going to share one of the recipes with you today and the others over the next few postings or this blog will be way to long. I fried my meatballs in a little olive oil but you can also bake them to reduce the fats even more and don’t forget: DO NOT OVER COOK YOUR MEATBALLS or they will be dry like sawdust.
Breakfast Burrito Meatball
Prepared Green Chili (enough for your liking. I use homemade but you can use the canned as well)
1 lb. green-chili pork sausage (use hot Italian or another hot pepper kind if you can’t get green-chili)
1 cup of uncooked hash browns
3 large eggs
3/4 cup sharp cheddar cheese
3 Tbsp. cilantro, chopped
1/3 to 1/2 cup skim milk
Salt and pepper to taste
Olive oil for cooking
Greek yogurt or sour cream and extra cheese and cilantro for garnish
Medium-sized Flour tortillas
Heat a skillet over medium heat. Add the eggs and cilantro to a bowl and beat until foamy and mixed well. Add a little olive oil to the skillet and pour in the eggs, scrambling as they cook. Cook until firm and then remove from pan and set aside.
Add sausage, hash browns, scrambled eggs, cheese, salt and pepper to a large mixing bowl. Slowly add milk, mixing until meatballs are the right consistency to hold together. Gently roll mix into 1 inch or larger meatballs, be careful not to over pack and make the meatballs dense.
Cook the meatballs in batches in a large skillet over medium-high heat until browned on all sides (I use the same skillet for the eggs, so not to have a lot of pans). Remove finished meatballs to a paper-towel lined plate to drain off the extra oil.
To serve, warm the flour tortillas and place two or three meatballs per tortilla. Top with green chili and garnishes of your choice (personally, we like them all on top). Wrap up the tortilla and enjoy.
To warm extra for later, toss into a toaster oven or under the broiler to re-crisp.
Makes about 2 dozen meatballs.
More meatball recipes to entice you with: