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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5955270/
This delightful spicy sensation is from the kitchens of
starallon
I call this a "Cooking for One" Because it makes excellent leftovers. Half for dinner, the other half for lunch the next day (I know that's what I did at least.) Simple to use and makes use of some good prepared products like Meatballs and Mango Salsa. If you want to make your own of these items though by all means do!
Just do the meatballs if you've got a party and they'll be some nicely glazed balls with some serious zip that your guests can savor in there mouth. Yum!
---
Meatballs can make an excellent main course, or they work tasty as an appetizer or on a buffet for guests. I know I definitely like these round orbs of goodness.
This recipe takes advantage of some nicely prepared products to make it a snap to put together in under half an hour.
Bring the water of the rice to boil first and as it comes to a boil slice up your onions. Add in the rice and continue onto the meatballs. Both items should be done around the same time.
The Mango Rice:
1 ¾ cup water
¾ cup mango salsa
1 cup jasmine rice
Combine the Water and Salsa in a small saucepan with lid and bring to a boil on high heat. Add in rice and stir until back to a boil. Reduce heat to low, cover, and let cook for twenty minutes. Do not remove the cover.
The Meatballs:
24 frozen meatballs
½ large sweet onion, sliced
½ tsp chili flakes
¼ cup sweet chili sauce
¼ cup water
2 tbsp canola oil
1 tbsp minced garlic
1 Tbsp Chili powder
½ tsp Ground Cumin
1 tsp hot sauce
Preheat a medium sauté pan on medium high heat for two minutes. Add in the Canola oil and the onion. Cook for several minutes until the onions become tender and lightly browned.
Add in the meatballs and cover. Cook stirring occasionally until the meatballs are mostly browned and softened. Add in the remaining ingredients and stir. Allow to simmer lightly and sauce should appear thick and glaze like on the meatballs.
Plate meatballs over rice and garnish with slices of Green Onion, some chopped cilantro, and some Monterey jack cheese.
Enjoy a little Mexican flavored twist on meatballs!
---
If you have any questions on this recipe, or others, please feel free to ask, I like to help.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5955270/
Allergy warning – recipe contains dairy products
This delightful spicy sensation is from the kitchens of
starallon******************************I call this a "Cooking for One" Because it makes excellent leftovers. Half for dinner, the other half for lunch the next day (I know that's what I did at least.) Simple to use and makes use of some good prepared products like Meatballs and Mango Salsa. If you want to make your own of these items though by all means do!
Just do the meatballs if you've got a party and they'll be some nicely glazed balls with some serious zip that your guests can savor in there mouth. Yum!
---
Meatballs can make an excellent main course, or they work tasty as an appetizer or on a buffet for guests. I know I definitely like these round orbs of goodness.
This recipe takes advantage of some nicely prepared products to make it a snap to put together in under half an hour.
Bring the water of the rice to boil first and as it comes to a boil slice up your onions. Add in the rice and continue onto the meatballs. Both items should be done around the same time.
The Mango Rice:
1 ¾ cup water
¾ cup mango salsa
1 cup jasmine rice
Combine the Water and Salsa in a small saucepan with lid and bring to a boil on high heat. Add in rice and stir until back to a boil. Reduce heat to low, cover, and let cook for twenty minutes. Do not remove the cover.
The Meatballs:
24 frozen meatballs
½ large sweet onion, sliced
½ tsp chili flakes
¼ cup sweet chili sauce
¼ cup water
2 tbsp canola oil
1 tbsp minced garlic
1 Tbsp Chili powder
½ tsp Ground Cumin
1 tsp hot sauce
Preheat a medium sauté pan on medium high heat for two minutes. Add in the Canola oil and the onion. Cook for several minutes until the onions become tender and lightly browned.
Add in the meatballs and cover. Cook stirring occasionally until the meatballs are mostly browned and softened. Add in the remaining ingredients and stir. Allow to simmer lightly and sauce should appear thick and glaze like on the meatballs.
Plate meatballs over rice and garnish with slices of Green Onion, some chopped cilantro, and some Monterey jack cheese.
Enjoy a little Mexican flavored twist on meatballs!
---
If you have any questions on this recipe, or others, please feel free to ask, I like to help.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5955270/
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 844px
File Size 192.2 kB
Comments