A Fair Enough "Signature"

Most of the credit for this little segment goes to my wonderful Auntie.

But first let me tell you, it is all about the meatballs. For me, at least. I’m not a big fan of formed lumps of ground meat, but Trader Joe’s Turkey Meatballs (in the frozen section, $2.99 for a bag of 14) are little blobs of ground turkey heaven.
Another important part of this discovery is Sweet Chili Sauce. The kind you can usually get in giant glass bottles for a couple bucks at the “ethnic” food aisle of most grocery stores. It is SO GOOD on some cooked green beans, which is what I used to serve with these meatballs.
Anyway. On to the important part, what I can best call my “signature” dish. I fixed this for my boyfriend once and I got some hums and haws about whether or not he liked it and I got slightly discouraged, only to have my self-esteem boosted when he later told me that he could eat it every night because he loved it so much.
Turkey Meatballs in Orange Sweet Chili Sauce
with Green Beans and Tomatoes

This recipe serves 2, the portions I am used to preparing this recipe in! And the bottle of Orange Sauce in this picture is, unfortunately, empty. The meatballs are best served over rice.

For the meatballs:
  • 8-10 frozen turkey meatballs
  • 3/4 cup Panda Express Orange Sauce, found in mass quantities at Costco
  • 1-2 Tbsp Sweet Chili Sauce, like Mae Ploy, Caravelle or Frank’s
For the green beans:
  • 1 medium-sized hot house tomato or 2 Roma tomatoes, diced
  • 1/2 lb fresh green beans, trimmed
  • 4 garlic cloves, minced
  • 1 Tbsp dried basil
  • salt and pepper, to taste
Start cooking rice, if desired.
First, boil enough water to cover green beans in a stock pot.
Start thawing the meatballs. Place them in a medium saucepan and add orange and sweet chili sauces. Cover and simmer on medium-low for about 15 minutes, stirring occasionally. For a more quick-cooking method, defrost the meatballs first in the microwave.


Once the water is boiling, blanch the green beans by boiling them in the stock pot for about 5 minutes until they start to become tender but are still crisp and drain in a colander. Set aside.

When meatballs are almost done, coat bottom of large pan or skillet with olive oil and head over medium-high heat. Add tomatoes and garlic, cook tomatoes a few minutes until tender.


Reduce heat to medium. Add basil, then green beans and stir. Season with salt and pepper and cook until green beans are heated through and tender-crisp, stirring frequently.

Serve meatballs over rice with extra sauce, green beans on the side.

Enjoy!
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