Meatball Tacos with Garlic-Lime Crema

I adore meatballs. I like traditional Italian meatballs, Swedish meatballs, meatloaf meatballs, cheese-stuffed meatballs, Greek meatballs, and these Tex-Mex spiced meatballs. Combined with beautiful four tortillas, crispy romaine, spicy salsa and garlic-lime crema, this meatball taco might be my favorite new recipe of the summer.

I like foods that are portable; in the summer, I like being able to eat single-handedly. It makes it a lot easier to et outside. My husband and I have set up an at home outdoor theater. I already had a projector and screen set from my travel lecturing days, so we simply added a bluetooth speaker, a fire pit, some chairs and an outdoor blanket with outdoor cushions. We set the screen against my chicken's fenced in enclosure, and wait for the sky to darken. This is a perfect night-time movie meal. Dessert? S'mores roasted on the fire pit, of course!

Ingredients:

6 six inch flour tortillas

4 ounces salsa (medium hot)

1 heart of romaine lettuce

1/4 cup sour cream

1 garlic clove, minced

cayenne pepper, to taste

1 teaspoon lime juice

2 1/4 teaspoons taco seasoning

10 ounces ground beef

1 egg yolk

salt and upper to taste

oil

Method:

Preheat oven to 450 degrees F. Meanwhile, in a medium bowl, combine the beef, egg yolk, 3/4 teaspoon salt, pepper, and 2 1/4 teaspoons taco seasoning. Lightly oil a rimmed baking sheet. Divide the beef mixture into eighteen 1 tablespoon balls. Place on the prepared baking sheet and bake until brown and cooked through, about 8 minutes.

As the meatballs bake, slice the romaine. In a small bowl, combine the sour cream, garlic, cayenne to taste and lime juice. Season to taste with salt and pepper. Thin out with water as needed.

Once the meatballs are cooked, pour salsa over top and toss around on the baking sheet, scraping up and fond. Toast the tortillas under the broiler for a minute until pliable, turning as needed to avoid burning. Fill the tortillas with romaine, meatballs and salsa, then drizzle over the sour cream sauce on top. Enjoy!

Comments

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Watership Down Kitchen

Search This Blog