Tex-Mex Meatballs
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!
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Tex Mex Meatballs
Recipe Adapted from Southern Living
Ingredients
- 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
Directions
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.
What an absolute disaster Jess! My heart totally goes out to you, it’s not fun when things go wrong in the kitchen. Kudos to you for giving it another go! The meatballs look scrumptious!
Thanks Heather; it was not one of my finest moments, but I still got my meatballs in the end, which is what REALLY matters lol
These meatballs look so yummy. I do have to say, though, the frozen meatball-grape jelly-chili sauce combo is one of my FAVORITES!!
Mine too Abby– sometimes it can be the quick, easy, no frills recipes that taste the best. Thank you 😉
Wow! What you went through to bring these to us! That’s dedication! Hope you have a great weekend and get some better rest!😀
Haha, thanks Michelle! Thankfully I had no such mishaps with this recipe. It’s quick, easy and there’s no glass at all involved 😉
I hate it when stuff like that happens. I always feel crushed because it’s a total waste of food, but what can you do? I’m glad you saved the day with this fabulous recipe.
It’s a pain for sure, but it all worked out in the end. Thanks Lily 😉
You must be tired! These look delicious…perfect for a party!
Eh, I’ve had worse happen. This was just a irritation. Once I bought the new ingredients it all came together pretty quick. Thank you Antonia!
I felt your devastation! I would have been pissed too! These meatball sound amazing I just love the poblano and cilantro.
The flavors work together beautifully Julie, thank you…and yes. Pissed was an understatement for how I felt. I don’t play about my food lol
Sooooo I literally just finished a bowl of cereal and called it dinner and then I see this.
Why Jess, why do it to me like this, huh?
Eh, I’m just a glutton for torture I guess lol Thank you Dana 😉
Oh no, I know exactly how you feel! Even if the glass doesn’t shatter directly over the food, little pesky shards could land anywhere. Unfortunate, but it has to be done!
These meatballs sound just delicious with so many ingredients and flavours–like that blistered poblano!
Exactly, I just couldn’t take that risk. It was so random and unnecessary, grrr just thinking about it now makes me angry lol Thanks for stopping by 🙂
Reblogged this on The Pink Velvet Swan and commented:
Great recipe! MUST make this!
Thank you for the reblog and for stopping by 😉
Your Welcome! Love your recipes! Would you mind if I reblogged in the future? Should I ask you for permission first? New to blogging & not sure what good etiquette is yet!
So long as you link back and give credit to me, I don’t mind at all. Thank you for asking and I appreciate that you like the blog/recipes 🙂
Your blog is great! Thank you for your response! I am just starting out & have a lot of respect for how much goes into creating & keeping a blog going!