I mean no offense when I use the term, “Central American.” It is used VERY loosely, because of the spices.
This is the type of dinner that happens when you come home, are hungry, and have a package of ground chicken and fresh bread crumbs you need to use up. The husband does not care for chicken/turkey meatballs or meatloaf…so I improvised.
1 lb ground chicken
1.5 cups bread crumbs (I had some homemade bread crumbs from a three cheese semolina loaf)
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 cup salsa
Salt & pepper to taste (which I never understand since you’re not going to taste the raw meat mixture)
Heat oven to 400 degrees. Make 1 tablespoon sized meatballs and place on a cookie sheet that you’ve sprayed with cooking spray. Bake for 10-12 minutes.
Note: these are also great to use in soup.
Rice & Beans:
I cheated and made a packet of yellow saffron rice. What can I say, sometimes these shortcuts are great when you come home from work!
1/2 green bell pepper
1/2 sweet Vidalia onion
1 can black beans, drained & rinsed
1 tablespoon “sofrito”
3/4 teaspoon chili powder
1/2 teaspoon cumin
Salt & Pepper
Secret ingredient: “Salsa Lizano” (we fell in love with this when we were in Costa Rica)
Sautee diced pepper and onion in a pan. Once they are soft, add in the spices, and then the beans.
Serve beans over rice and place the meatballs on top.
I have no idea what to call this, but it was very flavorful and the leftovers were just as good. It does make more meatballs than you’ll need for dinner, but I made them all instead of cutting down the amount of meat.