Smashed Meatball Bahn Mi with Spicy Peanut Sauce
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1/2 cup peanut butter
- 16 Rosina Italian Style Meatballs
- 3 tablespoons red curry paste
- 8 green onion tops
- 2 teaspoons brown sugar
- 1/3 cup extra-virgin olive oil
- 3/4 cup coconut milk
- 1 tablespoon lime juice
- 2 (12-inch) baguettes, split down the middle
- 1/2 cup fresh cilantro leaves
- 2 cups mixed giardiniera vegetables, purchased or homemade
- 1/4 cup Worcestershire sauce
- 2 tablespoons rice wine vinegar
- 1/2 cup marinara sauce
Directions
Preheat oven to 350 F. Cook meatballs according to the package instructions. For the spicy peanut sauce, heat the olive oil in a large non-stick saucepan. Add curry paste and sauté 1-2 minutes. Stir in peanut butter, marinara sauce, rice wine vinegar, and coconut milk. Heat to just under a boil, stirring constantly. Reduce heat to low. Smash meatballs with a large spatula, place in peanut sauce, and simmer 5-6 minutes. For the vinaigrette, combine olive oil, Worcestershire sauce, lime juice, and brown sugar in a small bowl. Drizzle inside of baguettes lightly with vinaigrette. Place eight meatballs and sauce along the length of each baguette. Layer on the pickled vegetables, green onions, and cilantro. Drizzle with Worcestershire vinaigrette. Cut in half and serve.
Rosina’s Meatball with Caramelized Onion and Asiago Stuffed Balsamic Mushrooms
Ingredients:
- 4 Tbsp. balsamic vinegar
- 2 14-oz containers stuffing mushrooms, cleaned and stems discarded
- 3 garlic cloves, minced
- 1-1/4 cup shredded Asiago cheese, divided
- 1-1/2 cup diced inion
- 7 Tbsp. extra virgin olive oil, divided
- 1 tsp Worcestershire sauce
- Salt and Pepper to taste
- 24 Rosina's Homestyle or Italian Meatballs
Directions:
Preheat oven to 375 degrees Fahrenheit. In a medium bowl, mix 5 Tbsp. olive oil and 4 Tbsp balsamic vinegar and toss with mushrooms to coat. Arrange mushrooms cap-side down on a rimmed baking sheet, sprinkle with salt and pepper and bake for 30 minutes. Meanwhile in a medium skillet over medium heat, heat 1 Tbsp olive oil. Add the onion and sauté until lightly browned and caramelized, about 15 minutes. Add garlic during the last minute and sauté until fragrant. Transfer to a medium bowl and mix in the cream cheese, Worcestershire sauce and ¾ cup Asiago cheese. To the same skillet, add remaining Tbsp. olive oil and sauté the meatballs until lightly browned. Reserve. Remove mushrooms from the oven. Fill each cap with a generous teaspoon of the cream cheese mixture, top with a meatball, pressing down slightly. Return stuffed mushrooms to the baking sheet and brush the tops of each with the balsamic/olive oil pan drippings and sprinkle the stuffed mushrooms with remaining Asiago cheese. Return to the oven and bake until cheese is melted and lightly browned, about 10-15 minutes. Allow to cool and serve warm.
Spicy Southwest Cheesy Meatball Baked Tacos with Avocado Crema
Ingredients:
- 2 tablespoons canola oil
- 26-ounce package ROSINA TURKEY MEATBALS
- ¼ teaspoon or more to taste Crushed red pepper flakes
- 1-2 tablespoons diced pickled jalapeños
- 1 ½ to 2 cups (and more if needed) V8 Vegetable/Tomato Juice
- 2 ½ teaspoons EACH Chili Powder, Ground Cumin and Smoked Paprika
- 1 teaspoon EACH Garlic powder, Onion Powder and Kosher Salt
- 3-4 cups shredded Mexican Blend Cheese
- As needed Cooking oil Spray
- 2 12 cup metal muffin tins for baking
- Juice from 2 limes
- ½ cup chopped fresh cilantro leaves and more if needed
- 1 cup onion, diced small
- ½-2/3 cup diced Roma Tomatoes
- 2 teaspoons Garlic Powder
- 12-16 corn tortillas (6inch size)
For Avocado Crema
- 2 Ripe Avocados, pitted and peeled
- 1 cup sour cream
- 1 teaspoon EACH Chipotle Chili Powder, Oregano, Kosher Salt and Tajin lime seasoning
Directions:
Preheat Oven to 425 degrees F. Put oven rack in middle of oven. Cut or chop each meatball into about 8 pieces each and put in a bowl. Set aside. In a large skillet heat the oil on high heat until it shimmers and sauté the onions stirring often until softened about 5 minutes. Turn down heat to medium high and add the chopped meatballs and stir until lightly browned. Stir in the chili powder, cumin, smoked paprika, garlic powder, Chipotle Chili powder, oregano, salt, Tajin and crushed red pepper tossing with the meat. Stir in 1 ½ cups of the Vegetable/tomato juice blending well. Turn down heat to simmer and cook for 5-8 minutes stirring often. Add more vegetable juice if needed. Taste sauce and meat and add more salt and pepper flakes if needed to taste. Cook until hot and bubbly. Sauce should not be runny nor dry yet still saucy. Remove from heat. Cover pan and keep warm. Make the Avocado Crema. In a medium bowl smash the avocado like for making guacamole. Stir in the lime juice blending well with the avocado. Add remaining ingredients stirring to blend well. Cover and Set aside or refrigerate if not using right away. Put the metal cupcake tins upside down near your cooking area to make a ‘stand’ to hold and form hot tortillas. Put a heavy sauté pan or griddle on medium heat and spray the corn tortillas on both sides with cooking spray. When the pan/griddle is hot, spray the surface of the pan/griddle and cook each tortilla until small blisters pop up and has slightly browned. Flip tortilla over and repeat. Carefully fold tortilla in half and put between cupcake bottoms to hold each folded tortilla with opening facing up. You can get 6 tortillas on the back of one cupcake pan. Repeat process with remaining tortillas. Stuff each tortilla first with cheese. Then put on several spoonfuls of meat mixture, then more cheese. Repeat with all the tacos until cheese and meat are gone. You may have extra meat mixture depending on how full you make the tacos. Put pans of tacos into oven on middle oven rack. Bake for 5 minutes or until cheese is totally melted and tacos are golden brown especially around the top edges. Remove from oven and put on a platter. Put the Avocado Crema either on top of the melted cheese-meat mixture or turn tacos down on their sides and put on top of sides of tacos. Put chopped tomatoes and cilantro on top of crema. Put any extra Avocado Crema in a small serving bowl to pass. Makes 12-16 tacos and serves 4-8. These are crispy, cheesy, yet soft meaty tacos with incredible flavor that will knock your socks off! ENJOY!
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