It’s right about now that I get a lot of hits on my blog from people looking for Passover recipes. Well here I am bringing you another KFP (kosher for Passover) recipe. WARNING: This was not inspired by Passover. In fact, there’s something in this recipe that is totally not kosher for Passover. You see, I bought these uncooked tortillas from Costco. Uncooked tortillas that you cook yourself at home are something from heaven. Sure, you can make them from scratch an all, but these tortillas come out so completely thin. Just get the uncooked ones and cook them at home. It works out much better for everybody.
I ran across this recipe for Chipotle Turkey Meatballs on Pinterest a few years ago. The method and ingredients just seemed a little too simple to come out great, but it did! And well, I never got around to blogging about it until now.
I decided to make these for dinner a few nights ago, and was just stumped as to what I should pair them with. Well, my husband is from The South, Charlotte, NC to be exact. So I learned a long time ago that coleslaw makes everything better. Then there were the uncooked tortillas in the refrigerator. And then there was a meal. I think when my husband sunk his teeth into these tacos, he loved me about 10x more. He said “this is the best thing you’ve ever made.” I mean, he’s said that about a lot of things I made, but I think he really meant it this time.
Here’s the good news about all this. Everything is KOSHER FOR PASSOVER except the tortilla. So slap some meatballs and slaw on some matzah and have a real Tex/Mex seder as our ancestors used to observe long ago.
- • 1 1/2 pounds ground turkey
- • 1/2 yellow onion, diced small
- • 2 garlic cloves, minced
- • 1/2 teaspoon fine salt
- • 1/4 teaspoon ground pepper
- • 2 tablespoons honey
- • 1 to 2 tablespoons chopped chipotle chiles in adobo sauce
- 2 teaspoons cider vinegar (you can use distilled vinegar during Pesach)
- • 1 tablespoon extra-virgin olive oil
- • 1 cup mayonnaise (make sure it is KFP if applicable)
- • 2 Tablespoons Dijon mustard
- • 2 Tablespoons apple cider vinegar (distilled vinegar ok for Pesach)
- • 2 Tablespoons sugar
- • 1 Tablespoon celery seed
- • 1 Tablespoon grated onion
- • 1/2 teaspoon kosher salt
- • one 16 ounce bag shredded cabbage with carrots
- • 1 carrot, peeled and grated
- • Uncooked tortillas cooked according to instructions (or regular flour tortillas are fine too)
- In a large bowl combine the shredded cabbage and grated carrots.
- In another bowl, combine the mayonnaise, mustard, vinegar, sugar, celery seed, grated onion, and salt.
- Pour the mixture over the cabbage and toss until fully coated with the dressing.
- Refrigerate for 2-3 hours before serving and up to 2 days (or until coleslaw is soggy).
- Preheat oven to 375 degrees.
- In a medium bowl, mix together turkey, onion, garlic, salt, and ground pepper until combined (do not overmix). Form into 16 meatballs.
- In a small bowl, stir together honey, chiles, and vinegar.
- In a large ovenproof skillet, heat olive oil over medium-high. Add meatballs and cook until browned on all sides, 10 to 12 minutes.
- Transfer skillet to oven and bake 5 minutes.
- Remove from oven, pour honey mixture over meatballs, and swirl skillet to coat; bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.
- Cut 3 meatballs in half
- Place meatballs on half of the tortillas, and cover with the coleslaw.
- Fold the tortilla up into a taco shape, and enjoy!