It might have been an entire year since my last blog post. I’m sorry. Hopefully you’ve found other miscellaneous blogs with which to plan your meals and fill your time.
But what have I got for you today? I’ve been cooking and planning and cooking some more in the last year. It’s been very tasty, and I’ve got the gym membership to combat its side-effects.
Today, may I present a recipe that has been moderately adapted from The Kitchn.
This meatball broccoli slaw combo is genuinely delicious. It got a firm request for repeat appearances from the husband and 50% of the toddler crowd. Last but not least, it took a whopping 15 minutes to cook from start to finish, including toddler entertainment breaks.
You can find the original (slightly different) recipe here. Just in case you don’t want to scroll through The Kitchn’s entire post with several recipes, here you go:
Meatball and Broccoli Slaw Tacos
Cooking time: 15 minutes, Serves: 4-6 (depending on whether you get a smaller or larger bag of slaw/meatballs)
- 1 12-oz.(+) bag of broccoli slaw
- 1 lime
- 1 tablespoon olive oil
- 1 12-oz.(+) bag frozen meatballs, thawed
- 2 teaspoons taco seasoning
- 8+ corn tortillas
- Optional toppings: Greek yogurt, hot sauce, chopped cilantro
In a medium bowl, combine broccoli slaw with lime juice and olive oil. Heat a large skillet over medium-high heat. Tear or chop meatballs (thawed); brown in the skillet with taco seasoning. Warm 8 corn tortillas. Serve meatballs in tortillas with the slaw and any extra toppings your heart desires.
And that’s that. This might not be my most gourmet recipe, but it’s one that I look forward to cooking and eating. Having time to do things outside of the kitchen isn’t a bad side-effect either. Happy eating!