Don’t worry, I’m not transmogrifying this website into a food blog. But I was sitting around Saturday afternoon, contemplating what I wanted to make for dinner on Sunday (as that’s one of my nights to cook, and the best night to do something a little more extravagant), and I was craving nachos. And meatballs. So then I was thinking, why not combine the two. How perfect would that be? And what evolved is what could only be termed New Music Meatball Nachos.
Ingredients:1½ pounds ground beef 1¼ pounds ground pork 2 eggs ½ cup onion ½ cup bread crumbs ½ tsp salt ¼ tsp pepper 4 good dashes of hot sauce 2 tbsp tomato paste 1 tsp soya sauce
First things first: turn your oven on to 350. I hate reading through all the ingredients and directions, and then realizing you needed the damned oven to be on. I think most people think that’s intuitive. It’s not. So turn the oven on to 350.
Throw all ingredients into a big giant bowl, and mush the hell out of ‘em by hand, until they’re thoroughly mixed.
Form meatballs and place on a parchment-covered baking sheet.
Throw in the oven, which should be nicely basking at 350-degrees already because you turned it on a couple steps ago, for 25-30 minutes. Though obviously it depends a lot on your damned oven. For ours I think they were in there for thirty-five minutes until I thought they were done to perfection.
Ingredients:Nacho chips (you can get a giant damned bag but you probably won’t use all of it – then again, you’ll have leftover nacho chips in the house – never a bad thing) Shredded Cheese (honestly, I just like the “Tex Mex” stuff you can buy that’s already shredded – it includes mozza, cheddar, and Monterey jack. You should definitely have Monterey jack if you’re grating or shredding it yourself, my favorite cheese for any nachos. One additional cheese to make a nice even four would be good I suppose. I stuck with three when I made this for our household) 1/3 small jar jalapenos, chopped into nice little bits ½ bunch of green onions, chopped into little bits
Prepare nachos. The bottom layer should obviously be nachos. Then I like a layer of cheese – don’t be chintzy, you know you hate restaurants that don’t put enough cheese on your nachos. Then another layer of nacho chips, such that you can barely see any of the cheese below. Then another layer of cheese.
Finally, combine the chopped up jalapenos and green onions in a small bowl, and sprinkle over top of the nacho-cheese matrix. It should look something like below.
Flip the over the oven to broil once the meatballs are done, and put in the nachos until the cheese melts, and the nacho chips just start to turn golden brown. Remove from the oven, put the meatballs on top, serve with sides of sour cream, guacamole, and salsa (depending on guest desires), and ta-da, you’ve got yourself New Music Meatball Nachos. Patent pending.