Spicing up our weeknight recipes

I’ve been looking for some new recipes that can be made in advance and have some options built in.  As I’ve mentioned in practically ever post that includes beef, this is the easiest ingredient to ensure Liam will eat supper.  Soooo… back to the drawing board with that.  I came up with a mini-meatball recipe that was inspired by a fantastic Remoulade sauce that Matt brought home from the store last weekend.  We shaped them with a small ice cream scoop and then fried them like you normally would.  These mini-meatballs were then turned into 2 recipes: Spicy meatballs over rice and Cajun meatball subs.  I loved them both ways and so did Liam!  I think what really made these fun was the addition of Adobo paste to the meat mixture for an added flavor and kick.  I made the full recipe and then froze half for use this week.  I must say… I’m really beginning to love batch cooking!
Spicy Meatball Recipe:
  • 2 lbs. ground beef
  • 1 small onion, diced
  • 3-4 cloves garlic, minced
  • 1 Tbsp. dried parsley
  • 1 tsp. dried mustard
  • 1 egg
  • salt and pepper
  • 3 Tbsp. Adobo Paste
  • 1/4-1/3 cup flour (used to bind the meatballs together)
Mix all the ingredients together and then shape into whatever size you’d like.  I chose a mini size to add to the novelty, but that was just for me.  Fry them in a pan with hot oil until they are cooked through and a brown crust as formed on the outside.  Serve in either of the 2 suggestions below.
Spicy Meatballs over Rice:
  • half a recipe of meatballs
  • 2 cups cooked rice
  • 2 cups tomato puree
  • 1 Tbsp Adobo paste
  • 1 tsp onion powder
  • 1 tsp. garlic powder
  • 1 tsp. red pepper flakes
Mix together the puree, Adobo paste, garlic and onion powders and pepper flakes.  Heat through.  Serve the meatballs over the rice with the sauce and garnish with cilantro.
Cajun Meatball Subs
  • Half a recipe of meatballs
  • 4 Hoagie buns, sliced lengthwise
  • Remoulade Sauce
  • Shredded cheese
  • shredded lettuce, tomato slices and diced onions (optional)

Warm the meatballs thoroughly and toss with the cheese.  Remove a small amount of bread from the inside of the buns to form a small indentation.  Place the meatballs and cheese in this space.  Generously spread the remoulade on the bun.  Top with lettuce or tomatoes or onions if desired (or just make a salad on the side).

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