Chipotle Meatballs and Bacon Fried Noodles

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Today was busy! Hannah’s early work schedule combined with my late night of route setting made this Monday night dinner hectic. As you can relate we had meat in the fridge that was needing to be eaten. During a heated car ride debate we decided to go with meatballs!

Hannah looked at a handful of gluten free Italian style recipes online and we both came to the conclusion that we wanted something off the path of tradition. After googling meatball ideas we came across (http://eatdrinkpaleo.com) which we highly recommend checking out! It is ran by a lovely looking lady named Irena and her “Finger Lick’in Spicy Chipotle Meatball” recipe was our inspiration for this dinner.

We decided to look at her ingredients for the meatballs and put a twist on the recipe to coincide with what was in our kitchen. After a quick trip to the store for some certain spices we started this is what we used for our meatballs:

Cookware

  • 1 large frying pan
  • 1 large bowl for meatballs
  • 1 blender or immersion blender (for sauce/salsa)

Meatballs

  • 1 Pound of beef
  • 3 medium dried chipotle chilies seeds out
  • 2 large garlic cloves, finely diced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt

Sauce/Salsa 

  • ½ of the onion
  • 3 garlic cloves, finely chopped
  • 1 medium chipotle chilies, seeds out
  • 1 tsp ground coriander seed or powder
  • 1 tsp ground cumin seed or powder
  • 1 tsp paprika
  • 1 bay leave (remove before blending)
  • Can of Diced Tomatoes
  • ½ tsp sea salt

Noodles

  • GF noodles of choice
  • salt
  • Olive Oil
  • Bacon Fat (optional)

Cooking:

We started by cooking the noodles. If you have the room also put a third pan with bacon which will end up being used to fry the noodles (optional). We just liked the texture of fried noodles with the meatballs. When noodles are finished add a portion of the sauce to avoid the noodles from sticking.

For the sauce put ingredients in large pan and cook for 10 minutes covered. After cooking for 10 minutes then put all of it in a blender or bowl with a immersion blender and blend until salsa consistency.

While the sauce is simmering and the noodles are cooking put all ingredients for the meatballs in a large mixing bowl. Mix all ingredients thoroughly. When shaping the meatballs we chose to go with small meatballs but it should work either way. Once meatballs have been fully cooked add portion of the sauce to the meatballs.

Plate it all up. Hannah is not a big fan of the spice so we added cubed avocado to the dish and found it was a nice cooling combination.Time to eat! Enjoy.

Conclusion:

All together it took us between 40 to 50 minutes of total cook time. It was fun! Both of us enjoyed the recipe and made it in time to a climbing competition right after eating. Win Win. Also a shout out to Irena, thanks for the inspiration. To note one thing that I hid from Hannah, 🙂 was there was High Fructose corn syrup in the canned chipotle we used. Noticed it during cooking (too late).. So watch out!

This was our first full post hope you stick around for the next as we learn to present better. We are total Rookies! Any comments criticisms would be humbly enjoyed. Thanks for reading!.. Stay tuned.

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