The best thing about all of these recipes in the sausage ball lineup is that they can be made ahead of time, that way, when it’s game time, you’re on the couch with a plate of sausage balls, instead of in the kitchen!
Ground beef and spicy chorizo are combined in these grilled nacho sliders that are topped with queso dip, salsa and jalapeños!
Being born and raised an Oklahoma girl, there’s not much I love more than a cheeseburger and queso dip.
In Oklahoma if you order queso, you’re basically ordering a nacho cheese dip. I found out very quickly when I moved to San Diego that California Mexican restaurants consider queso something totally different.
Mexican Soyrizo Meatballs are a deliciously spicy vegetarian recipe, top them with Sweet Jalapeno Sauce to calm down the heat in the meatballs!
Meatballs in the middle of “Meatless May”, say it ain’t so! Don’t worry people, I used Soy Chorizo to make these spicy, scrumptious Mexican Meatballs!
To cool down the spiciness I topped them with a Sweet and Creamy Jalapeño sauce then added a Roasted Tomatillo and Corn Couscous for the side.
This recipe also gave me a great reason to use my new Meatball Grilling Basket from Sur La Table (love this place!)
My newest culinary gadget was easy to use and worked perfectly!!!
Ingredients (makes 12 meatballs)
12 oz soy chorizo
1/4 cup bread crumbs
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 cup red onion (diced)
1/4 cup green onions (chopped)
2 tbsp fresh cilantro (chopped)
2 cloves garlic (crushed)
1 large egg
4 oz can green chilies
Combine the soy chorizo, bread crumbs, cumin, cayenne pepper and chili powder in a large bowl.
Add the red and green onions, cilantro and garlic.
Add the green chilies and egg to combine the ingredients.
Mix well then form into meatballs. Spray the grill basket with olive oil cooking spray then place the meatballs in the basket. (If you do not have a grill basket, or a grill for that matter, you can cook the meatballs in a skillet with a tablespoon of olive oil on the stove.)
Now close the basket and place on the grill over medium heat.
Grill for about 6 minutes on each side. While the meatballs are grilling, prepare the sauce and side.
Sweet Jalapeño Sauce
Ingredients (makes app 1/2 cup)
1/2 cup greek yogurt
1 jalapeño (de-seeded and chopped)
2 tbsp honey
1 tsp cumin
Place all ingredients in a blender.
Blend until smooth.
Now, prepare the Roasted Tomatillo and Corn Couscous:
Ingredients (makes app. 2 cups)
1 cup couscous
1 cup water
1/2 tsp salt
2 tomatillos (husks removed)
1 ear corn (kernels removed)
1/4 cup tomatoes (chopped)
1/2 cup red onion (chopped)
1 jalapeño (de-seeded and chopped)
1 lime (juiced)
1/2 tsp cumin
1 tbsp fresh cilantro (chopped)
Boil the water and salt in a medium saucepan.
When the water comes to a boil, remove from the heat and add the couscous. Cover and let stand for 5 minutes. In the meantime chop the vegetables and remove the kernels from the ear of corn.
At this time roast the tomatillos on the grill until slightly charred.
Remove from the grill and chop. Add these, as well as the other vegetables to the couscous and mix well.
Top with the lime juice, cilantro and cumin.
Mix together and your side is ready!
At this time the meatballs should be cooked through and ready to come off the grill.
Now remove the meatballs from the grill basket.
Place on a plate with the couscous and jalapeño sauce.
A unique and delicious dinner, but not for the faint of heart, this one is spicy!
Last night these delightful Mini Fillo Shells were lingering around my pantry saying “fill me and eat me!”
These were a spur-of-the-moment purchase while at Fresh and Easy last week. My thought “these are cute, I can find something to put in them!” And last night I did! They became the appetizer before my yummy dinner of Chicken and Sweet Corn Tamales I made by special request for my Mom!
I decided to make a black bean puree to put in the shells with spicy pork chorizo and topped with Cotija cheese. What a great combination of crunch from the fillo baskets and creaminess from the black bean puree! They were a huge hit and gone before I could set the serving plate on the coffee table!
Ingredients (makes 15 baskets)
1 box 15 mini fillo shells
1 can black beans (15 oz)
2 garlic cloves (chopped)
2 tsp avocado oil (or olive oil)
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/4 tsp onion powder
1 lime (juiced)
1 package pork chorizo (12 oz)
1/4 cup cotija cheese
Start by pre-heating the oven to 350°F and line the fillo shells up on a baking sheet.
Next, drain the black beans and place in a food processor or blender to puree.
Then add the chopped garlic to the black beans and blend.
Next, add the avocado oil, seasonings and lime juice.
Blend until all ingredients are incorporated.
Next, begin cooking the chorizo in a small skillet over medium-high heat.
While the chorizo is cooking pour the black bean puree into the bottom of each fillo basket.
Fill half way with the puree, just be sure to save room for the meat and cheese, AKA: the happiness!
Now about that happiness, the chorizo should be cooked through at this point and ready to be placed on top of the black bean puree!
Thank you to Billy for being such a doll and snapping some shots of me in action!
Mmmm chorizo! Now top with the cotija cheese! This cheese is named after a town in Mexico and is a salty, crumbly cheese similar to feta.
Place in the oven for 2-3 minutes to melt the cheese on top.
Transfer to a serving plate and just try to make it to the table before they’re all gone!
A little close-up action…
You can also top with cilantro for a little extra flavor and color!
♣ Vegetarian Option: Substitute soy-chorizo for pork chorizo, available at most grocery stores.
♦ Gluten Free Option: Instead of fillo baskets, use Tostitos Scoops which are gluten-free. (As seen below)