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Chicken Meatballs

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You are gonna love me for this recipe. It is SO tasty your family will want seconds. I made these Teriyaki Chicken Meatballs for dinner the other night, and not only were they so easy to make, they were delicious. The best part about this meal? You can make it and get it on the table in less than 20 minutes! (depending on your grill warm up time) Have I sold you on this yet?

Grilled Chicken Teriyaki Meatballs

The secret to these meatballs in that they are the teriyaki chicken meatballs made by Aidells combined with my amazing teriyaki sauce. If you haven’t tried these before, you need to! I bought them from Costco, but have seen them at the grocery store as well. Put 3-4 meatballs on a skewer and grill them until warmed.

Teriyaki Meatballs

This teriyaki sauce is the best that you will ever have, and you will never want to go back to store bought again! As an added bonus, it is really easy to put together too!

Chicken Meatballs


  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 2 TBS chicken stock
  • 2 tsp. grated ginger
  • 1 garlic clove minced
  • 1/2 tsp. cornstarch


  1. Whisk all ingredients together in a bowl and then transfer to a small sauce pan. Heat sauce until it thickens. Serve over meatballs and rice.

I served the meatballs with rice, broccoli and strawberries and had the teriyaki sauce in a gravy dish ready to drizzle over the top of the rice and meatballs. Give it a try and let me know what you think!

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Chipotle Beef Taquitos

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Can I get a “Woop woop!” for baked taquitos?!  So good.  My husband showers me with compliments when I make this dish. Tonight he was talking about these taquitos to his brother, and it was so flattering that I blushed. For real. I will say that they take a little bit of time, but you can cook and shred the roast the day (or two!) beforehand to make quick work of it all. They are worth the extra effort, that is for sure.

Chipotle Beef Taquitos

from Our Best Bites: Mormon Moms in the Kitchen

3 C cooked, shredded beef roast (great use of leftovers!)
1 minced chipotle pepper in adobo sauce (be sure to remove the seeds, and use gloves when mincing to protect your skin)
1 (4 oz) can green chilies, undrained
1 Tbsp adobo sauce from canned chipotle peppers
1 tsp garlic powder
1 tsp coriander
½ tsp cumin
1 tsp chili powder
Zest from 1 lime
1 Tbsp fresh lime juice
8-12 oz queso fresco, crumbled
15-20 6-inch white corn tortillas
Olive oil or cooking spray
1 ½ tsp kosher salt

1. Preheat oven to 425 degrees F.

2. Combine chipotle pepper, chilies, adobo sauce, garlic powder, coriander, cumin, chili powder, and lime zest and juice in a bowl. Stir to combine, and then gently toss together with shredded beef.

3. Wrap the tortillas in damp paper towels and microwave for 1 minute to soften.

4. Crumble about 1 Tbsp queso fresco in a line across the center of the tortilla. Top with about 2 Tbsp shredded beef mixture and roll tightly. Place seam-side down on a baking sheet sprayed with nonstick cooking spray and sprinkle with kosher salt.

5. Bake for 20-25 minutes or until the edges are golden brown.

Serve with guacamole, salsa, and black beans on the side.

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