Seattle — Adding to the list of food competitions, this weekend was the first time the Washington State Fair featured meatballs.
Fifteen year old, Jacob Arnold, won the Perfectly Cooked Meatball Challenge with his meatball nachos.
Chef Laura Taylor joined New Day to showcase the winning recipe and two other meatball dishes.
Recipe # 1 Meatball Nachos:
This is Jacob Arnold's winning recipe from the Washington State Fair.
Ingredients needed:
- 12 (1 oz) Cooked Perfect® meatballs, home style, and dinner size.
- 48 cup-shaped corn chips.
- 12 Cooked Perfect® meatballs, Italian style and dinner size.
- 1/2 cup nacho cheese dip.
- 1/2 cup shredded Mexican blend cheese.
- 1 (4.25 ounce) can of black olives, sliced.
Directions:
1. Cook meatballs on high for four minutes in the microwave.
2. Cool slightly.
3. Cut into four pieces each.
4. Mix with nacho cheese dip.
5. Place one meatball piece into each chip cup.
6. Top with shredded cheese and olive slices.
7. Bake at 400 degrees for five minutes, or until cheese is melted.
8. Makes 48 appetizers.
Recipe # 2 Pineapple BBQ Meatballs:
This recipe is by Nancy Brooks from Honest to Goodness Personal Chef Services.
Ingredients needed:
- 36 (1/2 oz) Cooked Perfect® meatballs, home style, or other variety.
- 1 (18 ounce) bottle of BBQ sauce.
- 1 (20 ounce) can of pineapple chunks with juice.
- 1/2 cup of brown sugar.
Directions:
1. Using a large skillet, add the BBQ sauce, pineapple chunks with their juice, brown sugar and stir to incorporate.
2. Heat on high until the sauce comes to a boil, then reduce to medium heat and simmer, while stirring occasionally.
3. When the brown sugar has dissolved and the mixture begins to thicken, add in the meatballs.
4. Stir to incorporate them into the sauce.
5. Bring back to a simmer over medium heat and cover with a lid.
6. Cook until the meatballs are fully heated through.
7. Serve with toothpicks, or on skewers over rice.
Recipe # 3 Swedish Meatballs:
This recipe is by Nancy Brooks from Honest to Goodness Personal Chef Services.
Ingredients:
- 36 (1/2 oz) Cooked Perfect® meatballs, Swedish or other variety.
- 4 tablespoons of butter.
- 3 tablespoons of flour.
- 2 cups of beef broth.
- 1 cup heavy cream.
- 1/2 tablespoon of Worcestershire sauce.
- 1 teaspoon of Dijon mustard.
- 1/2 teaspoon of kosher salt.
- 1/2 teaspoon of pepper.
Directions:
1. Heat the beef broth in a saucepan until warmed.
2. Using a large skillet, melt butter and cook over medium heat.
3. When melted, whisk in the flour.
4. Continuously whisk until mixture become golden brown.
5. Slowly stir in heated beef broth and adjust the temperature so that the sauce stays at slow bubble and does not fully boil.
6. Add in cream, Worcestershire sauce and Dijon mustard, then simmer until sauce thickens.
7. Add in meatballs and simmer until heated through.
8. Serve over mashed potatoes or pasta.
Find more recipes like this at CookedPerfect.com.
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