Jess Dang Jess Dang is the Founder of Cook Smarts where she also wears the hat of Chief Kitchen Coach. She left the corporate world in 2011 to start Cook Smarts because she was passionate about bringing food education back to our schools and family dinners back into our lives. Follow me here
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These look like they are right up my alley and I cannot wait to make them!! Thanks for your inspiration.
@Melissa Thanks for stopping by. I just finished off the leftovers of these and they were so, so good! Let me know if you make it and how it goes for you!
These were great! We made a double batch of meatballs (without the breadcrumbs) and a single batch of sauce and it worked well for us. We left out the cinnamon and added mexican oregano to the sauce. I served them on top of zucchini noodles. Thanks for a great recipe!
@Therese That sounds amazing! So glad you were able to make them low-carb. Thanks so much for stopping by
Perfect meal post-skiing on a snowy CO afternoon. I cheated and served over egg based linguini...the flavors are perfect (I think they come out with those "searing" touches)! Can't wait to see how the flavors age over the next couple "leftover" days. Great work Jess!
@Jessica Thanks so much for stopping by. So glad you made this dish your own and that it kept you warm and refueled after skiing!
Hi there. The current Food on Friday on Carole's Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.
We made these tonight and they were delicious! A couple adjustments: added cayenne to the sauce (my jalapenos were kinda mild), used a lean pork, and baked the meatballs for 30min at 350 degrees (to reduce the fat). This dish even got my cilantro-hating boyfriend singin' their praises. The flavors were so incredibly developed, I can't wait to make this again!