Slow
Cooker Heaven
I love, love, love,
love my slow cooker! I’ll say it again I
LOVE MY SLOW COOKER! Three days a week I
work until 10 o’clock at night. The last
thing I want to do is come home and cook dinner. My slow cooker makes a hot and fresh meal
totally doable on a busy night. So
Monday is my slow cooker day here at Misadventures in Homemaking. Every Monday I’ll post my favorite recipes
for slow cookers.
Today’s slow cooker
delight is meatballs! I love
meatballs. There is so much you can do
to make them unique. Seriously you could
eat meatballs everyday for a month and never have the same meal twice. Plus you get to talk about rolling and eating
balls. :-D
Today I have a couple
of terrific meatballs that go over great at my house! I use ground turkey because it’s cheaper in
my grocery store, but ground beef works too.
I also like to buy a medium fat package, around 85% lean (hint: grind your own meat for extra
saving.) The extra fat keeps the
meatballs moist and holds them together.
On that note, if you’re meatballs should fall apart, no worries. They’ll taste the same. Just pretend like you meant for it happen.
Savory
South of the Border Turkey Chorizo Balls
This recipe makes
roughly 24-1 inch meatballs. Make them
whatever size you want. Also note that
some might consider it a little spicy of if heat is problem for you cut back a
bit on the cayenne and chili powder.
1 lb ground turkey
½ lb ground chorizo
2 Tbsp. of cocoa powder
1 tsp. of sugar
2 Tbsp. garlic powder
1 Tbsp cayenne powder
1 tsp. Mexican chili powder (Mexican chili powder is the hot kind. Use Sweet or mild chili powder if you’re not into spicy stuff.)
4 c water (more or less to cover the balls in the slow cooker)
Oil for browning
1. Mix the turkey and chorizo together in a bowl
2. Divide into meatballs (make them any size you want)
3. Lightly coat the bottom of a large pan with oil and heat over medium high heat
4. Brown the meatballs on all sides and transfer to the slow cooker
5. In a couple of cups of hot water dissolve the dry ingredients and pour over the balls
6. Add more water to cover the balls. 7. Cook on low for at least 4 hours
½ lb ground chorizo
2 Tbsp. of cocoa powder
1 tsp. of sugar
2 Tbsp. garlic powder
1 Tbsp cayenne powder
1 tsp. Mexican chili powder (Mexican chili powder is the hot kind. Use Sweet or mild chili powder if you’re not into spicy stuff.)
4 c water (more or less to cover the balls in the slow cooker)
Oil for browning
1. Mix the turkey and chorizo together in a bowl
2. Divide into meatballs (make them any size you want)
3. Lightly coat the bottom of a large pan with oil and heat over medium high heat
4. Brown the meatballs on all sides and transfer to the slow cooker
5. In a couple of cups of hot water dissolve the dry ingredients and pour over the balls
6. Add more water to cover the balls. 7. Cook on low for at least 4 hours
I like to serve these along with some brown
rice or quinoa mixed with black beans, frozen corn (thawed obviously) and
salsa. Top it all off with a little sour
cream, guacamole, and cheese.
Note:
Michael
has suggested I add cinnamon to the spice mix, but as I’ve not yet had a chance
to try it I haven’t worked out the amount.
I think it sounds good. If you’re
daring leave a note in the comments and let us know how much you used and how
it worked out.
Smoky
BBQ Balls
These are without a
doubt my favorite meatball recipe. I
love BBQ! I make these a bit on the
spicy side, but that’s easy to fix by using less red pepper flakes and using a
less spicy BBQ sauce. The sauces listed
are my preferred, but use whatever you like or make your own!\
Recipe yields around
18-20 1-inch balls.
1 lb Ground Turkey
¼ tsp red pepper flakes
1 tsp Chipotle Powder
2 Tbsp McCormick’s BBQ blend (that’s the one I use, but any you like will do just fine.)
2 Tbsp Garlic Powder
¼ c Kraft Chipotle BBQ Sauce
¼ c Kraft Smoky BBQ Sauce
4 c Water (Enough to cover the meatballs)
Oil for Frying
1. Mix turkey, chipotle powder, BBQ blend, and garlic powder and form balls.
2. Lightly cover a large pan with oil and heat over medium high.
3. Fry balls on all sides (just enough to brown the outside) and transfer to the Slow Cooker
4. Mix the BBQ sauces in about 2 c. of warm water and pour over balls
5. Add more water to the slow cooker to just cover the meatballs
6. Cook on low for around 4 hours (longer is fine)
¼ tsp red pepper flakes
1 tsp Chipotle Powder
2 Tbsp McCormick’s BBQ blend (that’s the one I use, but any you like will do just fine.)
2 Tbsp Garlic Powder
¼ c Kraft Chipotle BBQ Sauce
¼ c Kraft Smoky BBQ Sauce
4 c Water (Enough to cover the meatballs)
Oil for Frying
1. Mix turkey, chipotle powder, BBQ blend, and garlic powder and form balls.
2. Lightly cover a large pan with oil and heat over medium high.
3. Fry balls on all sides (just enough to brown the outside) and transfer to the Slow Cooker
4. Mix the BBQ sauces in about 2 c. of warm water and pour over balls
5. Add more water to the slow cooker to just cover the meatballs
6. Cook on low for around 4 hours (longer is fine)
No comments:
Post a Comment