The Lone Meatball Cupcake

Posted byLori Posted onMarch 24, 2011 Comments21
Tags: , , ,

I’m SO glad you all liked my “A Blogger Near You” idea. I think it will be a great resource! You can visit bloggers, find out more about a certain area, or just network. I love my blog friends.

The Lone Meatball Cupcakes. So good.

I should get a new slogan… since I’m like the iPhone…

Need something warm and toasty? I’ve got a cupcake for that.

Want something cheesy and melty? I’ve got a cupcake for that.

Want something loaded with omega fats and boasts even more flavor? I’ve got a cupcake for that.

Want something to do with last night’s leftovers?

Oh yes, I’ve got a cupcake for that.

I will spare you all the horrible photo of the leftover and just tell you that it included lamb and beef meatballs swimming in homemade pasta sauce. You can use any recipe for the meatballs you like, even vegan/veg/meat-free ones. I pretty much just threw things together, mixed, seared, and baked.

Anyway, back to the cupcakes…

I also happened to have leftover vegan artichoke dip (compliments of Making Food And Other Stuff) that needed a purpose.

And all I did was combine some key leftovers and voila! You’ve got yourself a…

The Lone Meatball Cupcakes

  • egg roll wrappers (can you tell I LOVE these guys?!)
  • meatballs of choice (already cooked, in pasta sauce- or buffalo sauce!! Mmm, recipe idea!)
  • vegan artichoke dip (heavy on the Dijon mustard)

Pop your cupcake tin into the oven and preheat all to 425 degrees.

When oven is at said temperature, carefully remove your cupcake tins and line with egg roll wrappers (however you can). Place two heaping spoonfuls of artichoke dip into the lined tins, top with a lone meatball and sauce.

Place meatball cupcakes back into the 425 degree oven and “bake” for 10-15 minutes. Or forget about them, like I did (while I was busy taking pictures of another recipes I had going on) and get your meatball cupcakes nice ‘n crispy.

These, hands down, are delicious. And a wonderful use of leftovers. Way better than each on their own.

Ooooh, and don’t forget, if you’ve got a sweet-tooth: I’ve even got a sweet crazy cookie dough peanut butter wonderfulness cupcake for that.. 😉

I have to mention that I failed as a blogger because I did say that these wonderful little egg roll wrappers were gluten free… um, not the case. I’m sorry! I’m still eating them though. They’re fun. 😉

Want to fun-up your day? GO ENTER MY GIVEAWAY!!

Follow and like:
fb-share-icon
Tweet
Pin Share
Category

21 People reacted on this

  2. This looks amazing…easy, tasty and gorgeous…Your gluten-free readers could sub in sarrasin (buckwheat flour) galettes cut into squares for the same effect…and the taste/appearance/crunch factor will be quite similar and do justice to your original recipe…Count me in as a newly confirmed disciple of your marvelous, inspiring blog!!

  8. This has NOTHING to do with these meatballzzz, butttt. What’s a good protein pancake recipe using the Life Basics vanilla + greens? I just got some and can’t wait to try it out!

  16. DUDE. Meatballs and artichoke dip. Bomber idea. I actually went to the store to look at the egg roll wrappers, and did a little pouting in there when I read wheat flour. 🙁

    FYI – I made more artichoke dip and ate it, heated, with steamed kabocha. Fantastic. Just great. How could you go wrong, though?

  17. I love anything that comes in a single serving, and these look simply AAAHH–mazing! What a kick ass idea to add in artichoke dip. Rock on!!

  19. FANTABULOUS!!!! The usual mouth-watering start to a wonderful yet rainy day! Love rainy days because I can stay in and cook new goodies! So happy I have you to kickstart the creative culinary process….. Meatball Cupcakes it is!!!
    EW

  21. Ooooh Max would LOVE these!! He loves the taste of meatball subs but they’re just too big and carby for him, by the time he gets to the end of one he wants to take a nap and he’s sick of the flavor. THIS is defintely the solution!

Comments are closed.