WONTON TURKEY MEATBALL CUPS

Yes, I’m at it again–making food cups out of wontons. This time those crispy critters hold meatballs. My guys liked the ones made with meatloaf, but it was the meatball version that had them urging me to pleeease make this again. Easy and very very tasty!

36 turkey meatballs, thawed (I used Armour brand, fully cooked)

spray olive oil

36 wonton wrappers

3/4 cup sharp cheddar cheese

3/4 cup white cheddar cheese

1-1/2 cups spaghetti sauce (I used Gia Russa brand cherry tomato)

1 green onion, sliced thin on the diagonal

1) Preheat oven to 350 degrees

2) Spray olive oil in each cup of a 12-cup muffin pan; assemble 12 wonton cups as follows: layer 3 wonton wrappers in each muffin cup; lightly spray wrappers with olive oil

3) Layer each meatball cup as follows, evenly dividing ingredients: sharp cheddar cheese, meatballs (3 to a cup); bake 8-10 minutes until wontons begin to blister and turn golden; remove from oven

4) Evenly dividing spaghetti sauce, spoon over and around meatballs; sprinkle tops with white cheddar cheese and green onions; return to oven and bake 3 minutes until cheese melts; remove from oven and serve

Servings: 4 dinner-sized portions or 12 appetizers

NOTE: This is a “repeat” recipe, meaning it was previously featured on my original “Kitchen Novelist” blog–the one that disappeared into a black hole a while back (which is the reason WordPress and I met up).

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MEATBALL TORTILLA SOUP

It should be obvious by now that my family is not only big on soup, but fans of tortilla soup in particular. This recipe is extra special owing to the meatballs. Of course, the addition of potatoes, carrots, and corn doesn’t hurt either. Give this delicious, filling, all thumbs up cool weather meal a try (adapted from Sunset Edible Garden Cookbook’s “Tortilla Meatball Soup”).

Meatball Tortilla Soup

4 corn tortillas, cut in half, then into 1/2″ strips

cooking spray (I used olive oil)

1 lb ground beef

1/3 cup panko breadcrumbs

1 large egg, lightly beaten

1 chipotle chile in adobo sauce, minced

1/4 tsp sea salt

1 tbsp olive oil

1-1/2 cups chopped onion

2 cups small-diced red potatoes, unpeeled

1 cup 1/4″ thick carrot slices

5 cups chicken broth

2 tbsp chopped jalapeno peppers

1 red bell pepper, diced

1-1/4 cup frozen corn

1/2 cup grated cheddar cheese

1) Preheat broiler

2) Place tortilla strips on baking pan, lightly spray with cooking oil, and broil 1-2 minutes until golden brown; using spatula, turn and broil additional 1-2 minutes

3) To large bowl, add ground beef, panko breadcrumbs, egg, chipotle chile, and sea salt; mix well and form into 1″ diameter meatballs (about 35)

4) Add olive oil to large soup pot and heat over medium-high; space meatballs slightly apart in skillet and cook 7-8 minutes, turning occasionally to brown all sides; when no longer pink in center, transfer meatballs to paper towel-lined plate and cover with foil to keep warm

5) To same pot, add onion, potatoes, and carrots (you may have to add a bit more olive oil); cook 5 minutes, stirring occasionally until vegetables start to soften; add broth, jalapeno pepper, red bell pepper, and corn; bring to a boil, then reduce heat to low and cook 15 minutes until vegetables are tender

6) Add meatballs to soup and cook 5 minutes; remove from heat, ladle into bowls, top with tortilla strips and cheese, and serve

Servings: 4 hearty dinner-sized portions