My favorite dishes are ones that are most practical to eat with a spoon rather than a fork. Because, you know, the spoon’s a vehicle for sauce, duh [um, #saucegamegoals]. And be still my heart, the sous chef suggested the spoons. So many reasons why I married this guy. This one is up there.
I was actually starting to wonder if I even know how to make a recipe without sauce, or a condiments – and then I quickly came to my senses and remembered that I have absolutely no interest in doing that, and I moved on pretty quickly [reveling in how delicious these saucy meatballs are].
The best part about these little nuggets is how easy they are to whip up. And they’re basically flavorbombs. Packed with tons of spices and herbs, simmered in spicy enchilada sauce, topped with pepper jack cheese: this is clearly a recipe for success… oh, and with your name written all over it [pinky promise!]. And by the way, we had this for dinner – but these would be great party appetizers, too!
So I fully intended to make this with zoodles, or some-other-something-green, as I pretty much always do – but this was totally one of those days where time got away, and honestly was just too lazy – that said, I did NOT think I’d catch flak from the sous chef about not serving anything green! But I did. Go figure.
I tried to play it off as meat-Monday [I think the trend is meatless Monday – but I was close?]. He didn’t buy it. And wasn’t about to believe me that the cilantro or green onions counted [they don’t, I know]. But these would be great with zoodles, so don’t shy away [read: don’t be lazy like me]. Go forth and do great things.