I was lucky enough to receive an invite to a Philadelphia Foodie Potluck. It was hosted by Jackie of Cupcake Karma. Notables in attendance were Brian of Bridges, Burgers and Beer and of course Chris, from ThisIsAHotJam who you may recognize from his Friday ZP posts. Others who showed were Lou and Gwen, Erin, Sarah, and the crew from Homespeakeasy. Needless to say, it was a food extravaganza. I’m quite sure that we could have fed a small army with the amount of food that showed up here.
As usual, I was pressed for time. I didn’t want to show up empty handed. With all the posts that we do here at ZP, I should really be able to come up with something. My co-author whipped up a new dish and I thought, “fine I guess I can quit my whining and come up with something fast.
The recipe skips a few steps by using sausages and just splitting them from the casing. You have the benefit of someone having already seasoned them for you. Of course, you can still augment and that’s exactly what we do here. I went with cilantro both in the meatballs and in the sauce because it has such a unique flavor. The lime zest also just seemed like a natural pairing. You can serve these with fresh tortillas or maybe with some polenta. They will go over very well and the effort level is rather minimal.
This recipe is adopted from the Rick Bayless version that I saw here.
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