Thursday, December 23, 2010

Mexican Meatballs w/ Smoky Tomato Paste

By: Coach Crystal Nelson

Mexican Meatballs

  • 2 eggs, lightly beaten
  • 2/3 cup almond flour
  • 1/3 cup chopped fresh cilantro
  • 4 cloves of garlic, minced
  • 2 tsp dried or 2 Tb fresh oregano
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • 2 lb lean ground turkey
  • 8 oz uncooked or cooked smoked chorizo sausage, finely chopped
  • 2 Tb olive oil
  • 1 Cup Smoky Tomato Sauce (see below)
1.  Preheat oven to 400 degrees.  Lightly coat 15x10x1 inch baking pan with olive oil.
2.  In a very large bowl mix together the eggs, almond flour, chopped cilantro, garlic, oregano, 1 1/2 tsp of the chili powder, the salt, and cumin.  Add the ground turkey and chorizo sausage;  mix well.  With damp hands or a small ice cream scoop, form into 24 to 30, 1 3/4-2 inch meatballs (about 3-4 Tb).
3.  Combine oil and remaining 1/2 tsp chili powder; brush over meatballs.
4.  Bake meatballs 22 to 25 minutes or until cooked through (165 degrees on meat thermometer).  With a slotted spoon, remove meatballs to a large serving bowl; gently toss with the Smoky Tomato Sauce.  Top with cilantro leaves.
Makes 12-15 (2-meatball) servings.

Smoky Tomato Sauce

2 Tb Olive Oil
1 large onion, finely chopped
8 cloves of garlic, minced
2 tsp dried or 2 Tb chopped fresh basil
2 tsp dried or 2 Tb chopped fresh oregano
2 28-oz cans crushed tomatoes
1/3 cup tomato paste
1 1/2 tsp smoked paprika or paprika
1/2 tsp salt
1/2 tsp ground black pepper

1.  In a Dutch oven, heat oil over medium-high heat.  Add the onion, garlic, basil and oregano; cook, stirring occasionally, until onion is tender, about 4 to 5 minutes.  Add the tomatoes, tomato paste, smoked paprika, salt and pepper.  Bring to a boil; reduce heat to medium-low.  Simmer, covered, stirring occasionally, for 20 minutes.
2. Gently toss about a cup of the warm sauce with each batch of the Mexican Meatballs; pass remaining sauce.  Makes 7 cups.

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