Last night I fell asleep while putting this post together and watching a bizarre movie on Netflix. I first dozed off at around two a.m., then woke up at five to my bedroom lights still being on and the bubble screen saver on my computer screen in my lap looking back at me. I meant to put it away, turn out the lights, then actually get underneath the covers and catch some REAL zzzs.
But then I blinked, and suddenly it was six thirty a.m.. By then I just figured, never mind. I’d settle for the “Half-sleep” and just wake up early, which is why I probably feel groggy right now. But oh well.
I remember some time back in the December before last when I went to the surplus store and bought a huge bag of frozen meatballs, grape jelly, ketchup and chili sauce to throw in my slow cooker.
(What? Why are you looking at me like that? Yes. Sometimes, even EYE buy/cook with frozen food. Not often. But meatballs are the exception)
I got everything together,lined the slow cooker, poured the meatballs in with the grape jelly. Next was the chili sauce which typically comes in a glass bottle. For some reason, I had some trouble pouring it out. No matter how many times I shook it and banged on the bottom with my hand, that chili sauce just would not come out.
So I got a silver mixing spoon to bang on the bottom of it, thinking maybe the impact would succeed in loosening the sauce in the bottle. Well, turns out I thought wrong. I banged on the bottom of the bottle with the flat end of the wide spoon…
And the bottle shattered. I’m talking large and tiny shards of glass that almost completely all landed into the slow cooker on top of the meatballs.
Guys. I was do disappointed I could’ve cried.
I had to throw out EVERYTHING. The entire jumbo 5 lb. bag of meatballs.
You would have to know me, to know how being forced to do something like that would absolutely devastate/piss me ALL the way off. But I shook it off and binned the glassy food….
After which I promptly went back out to Gordon’s to buy another 5 lb bag of meatballs. Because I had planned on having meatballs for dinner and darn it if I wasn’t going to have meatballs for dinner.
This time around, there was fortunately no broken glass and also no do overs. It’s a very simple, quick dish that can easily be made for a weeknight dinner. I actually prefer using ground turkey for my meatballs, so that’s what I did; if you prefer ground beef then by all means, have it. The red sauce I thought needed some further dimension, so I went ahead and added red chile sauce to the red enchilada sauce. It gave the dish that ‘tanginess’ that I love to have in my sauce whenever I’m eating meatballs. The flavor of the crushed corn chips provide a pleasant savory complement to the sweet tangy sauce. I like these, guys. I have a feeling you would too. So give ’em a try.
I’ll be taking my dish to this week’s Fiesta Friday #128 as well. Cheers!
Tex Mex Meatballs
- 1 poblano pepper
- 1 small white onion, coarsely chopped
- 2 garlic cloves
- 1/2 cup firmly packed fresh cilantro leaves with tender stems
- 1/2 cup finely crushed yellow tortilla corn chips
- 1/4 cup milk
- 2 large eggs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon onion powder
- 2 pounds ground turkey
- Vegetable cooking spray
- 2 (10-oz.) cans red chile enchilada sauce
- 1 (12-oz.) bottle of red chile sauce
- 2 cups reduced-sodium chicken broth
- 1 -2 1/2 Tbsp. light sugar, divided
Preheat broiler with oven rack 5 inches from heat. Broil poblano pepper on an aluminum foil-lined baking sheet 6 to 8 minutes or until blistered, turning occasionally. Place poblano in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skin. Peel poblano; remove and discard stem and seeds. Pulse poblano, onion, garlic, and cilantro in a food processor until finely chopped.
Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in eggs, salt, pepper, and poblano mixture. Fold in ground turkey. Shape into meatballs (about 2 tablespoonfuls each). Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan.
Preheat oven to 400°. Bake 10 to 12 minutes or until browned. Transfer meatballs to a large Dutch oven; add enchilada sauce, chile sauce chicken broth, and 1 Tbsp. light sugar. Bring to a boil over high heat. Reduce heat to medium, and simmer 15 to 20 minutes or until meatballs are cooked through and sauce is slightly thickened, turning meatballs halfway through.