Pineapple Chorizo Meatball Bites Recipes

SOUTHWEST STYLE MEATBALL BREAKFAST ENCHILADAS

Steps:

• DirectionsPreheat oven to 350° and cook meatballs according to the package instructions*. When finished set aside for later use. Spray a 9×13 baking dish with cooking spray. In a large sauté pan over medium heat, cook olive oil, red bell pepper and onion for 5 minutes. Remove from the sauté pan and place into a separate bowl. Add the hash browns to the pan and cook according to the package directions. Combine the cooked hash browns with the red pepper and onion mixture, folding together gently. In a medium bowl whisk the eggs with salt and black pepper. In a nonstick sauté pan over medium heat, scramble the eggs and cook until almost firm. To assemble the enchiladas, fill each tortilla evenly with eggs, pepper, onion and hash brown mixture, ¼ cup cheese and 4 meatballs. Roll tightly and place seam side down in the prepared baking dish. In a small bowl, whisk the enchilada sauce and heavy cream. Pour over the enchiladas making sure to cover all. Cover enchiladas with the remaining cheese and foil; bake in the oven for 20 minutes. After 20 minutes remove the foil and bake for an additional 5 minutes. Remove from the oven and let rest for 5 minutes. To serve, divide among plates with optional toppings.*Save time by microwaving meatballs according to package instructions instead of baking

PINEAPPLE MEATBALLS

Steps:

• Preheat oven to 350F degrees.
• First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
• Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
• To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
• Add vinegar, soy sauce and worcestershire sauce; stir.
• Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
• Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
• Bake in preheated oven for 30 minutes.
• If you want a lot, this recipe doubles well.

CHORIZO-PINEAPPLE NACHOS

Steps:

• Heat oven to 350°F. Spread tortilla chips evenly on ungreased large baking pan with sides. Top chips with 1 cup of the shredded Monterey Jack cheese. Set aside.
• In small bowl, toss together diced tomato, half of the diced red onion and 1 diced jalapeño chile. Set aside.
• Heat 10-inch skillet over medium heat. Add oil. Add remaining diced red onion, jalapeño chile and diced red bell pepper. Cook 5 to 6 minutes, stirring occasionally, until onion is soft.
• Increase heat to high; add chorizo, and cook about 10 minutes or until dark brown and cooked through. Remove from heat, and spoon mixture over chips. Sprinkle remaining Monterey Jack cheese and mozzarella cheese over chips.
• Bake about 10 minutes or until cheese is melted. Top with chopped pineapple and reserved tomato mixture. Sprinkle with cilantro and a spritz of lime juice. Top individual servings with sour cream.