Sunday, August 18, 2013

Two Bite Asian Meatball Tacos


We had a few people over and I wanted a tasty finger food that was a little different than the norm. I make different kinds of meatballs on a regular basis and decided that a sweet and sour meatball would be great but I hate trying to skewer them on tooth picks. The last time I used tooth picks I accidentally used the mint flavoured ones and everything they touch tasted like toothpaste.
I settled on mini tacos because I love tacos and thought that a little tortilla would be a great way to get it into your gob.

This is one of the easiest "recipes" because it involves almost no cooking. I made tortillas using my standard "Home Made Flour Tortilla Recipe" and instead of dividing the dough into individual tortillas I rolled the dough out in a sheet and used a 3.5 inch round cookie cutter to cut them out. I ran the roller over them a couple more times and ended up with the perfect sized mini taco shells.

For the meatballs I used our slow cooker. This was perfect because I didn't have to get anything ready when people were here. I did everything in advance and could enjoy eating instead of trying to cook and visit.



Ingredients:

Meatballs:
  • Half pound ground pork (I grabbed the spicy Johnsonville pork so that I wouldn't have to add any spices to the meatballs)
  • Half pound ground beef
  • 1 egg
  • 1/3 cup bread crumbs
  • 1 jar Heinz chili sauce
  • 1/2 jar grape jelly
Filling:
  • Bag of Coleslaw
  • Sesame seeds
  • Soy Sauce
  • Olive Oil
Directions:

In a large mixing bowl combine the pork, beef, egg, and bread crumbs. Mix thoroughly and form into small meatballs. In a non stick frying pan brown the outside of the meatballs. There was enough fat in the pork that I did not have to add any oil to keep them from sticking. Once they have a little color transfer them to the slow cooker and dump in the Chili sauce and Jelly. Stir it up until the Jelly mixes in and then set the slow cooker on High for 4hrs. I think ours were done after 2hrs but they are fine to be cooked and kept warm in the slow cooker.
For the filling I just dressed the Coleslaw with the seeds, sauce and oil. I used about 1 Tbsp of each.
It ended up being great having a stack of tortillas sitting beside the slow cooker to just load up.

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