Drat! My picture for these didn’t turn out nearly as pretty as it ought to have because I had to substitute an ingredient…
1lb ground beef
1/4 c almond flour
1/2 tsp salt
1/4 tsp ground black pepper
1/2 c sharp cheddar cheese, shredded
1 tsp ground cumin
1 tsp garlic powder
3 Tbsp prepared salsa
1 Tbsp pickled jalapenos, chopped*
1/4 cup prepared salsa
1/4 cup sharp cheddar cheese, shredded
16 pickled jalapeno slices*
2 Tbsp sour cream
*my jalapenos got used for another recipe so I substituted banana peppers.
Start by combining all of the ingredients above the line into a medium bowl and mixing them well. Form the mixture into about 16 meatballs and saute them in a large nonstick pan until cooked through (about 4 minutes per side).
Place your meatballs in an ovenproof dish and top each one with about a teaspoon each of salsa and cheese. Place everything under the broiler for a minute until the cheese melts. Remove and top with sour cream and peppers before serving.
These were pretty good. I’m not sure that I’ll bother making them again, because they weren’t crave-worthy good, but as I’ve mentioned before, the bar for “nachos” is pretty high in this house. G really liked them, so they’ve got a chance of a repeat performance on that count, but we’ll see!