Sweet Chili Meatballs

It seems as though I have somewhat of an obsessive nature. In case you didn’t notice, we had meatballs last week. Given my recent discovery of mushroom meatballs, we may well be eating meatballs every week into the month of March.

Not that it would be all bad. My family seems to enjoy them, and my brother has me hooked on making sandwiches out of these meatballs. There is something incredible about a thin spread of creamy mayonnaise on whole wheat bread, heaped up with warm spicy meatballs.

And knowing my family, they might not even notice my obsession.

One year I made hummus every day for a month straight. I thought they might get wise to me and beg for the beans to stop. When the project ended and I finally told them about it, my mother only said she thought we were having hummus “a lot.”

I wonder what else I could get away with for a whole month.

Really though, how could I not be obsessive about these meatballs? They are delicious, with so many options for flavors. They are healthy – not even requiring inordinate amounts of cheese and butter to be edible. And they offer a hefty dose of vegetables, with room for more experimentation. Perhaps I am most excited about making some veggie foods that even sworn veggie meat haters will love.

I’m looking forward to trying more vegetables, maybe a mushroom, spinach and feta meatball. Broccoli might find its way in, or sweet potatoes. You might see some crazy rendition served over zoodles, or made out of quinoa. You just never know with me.

This recipe makes enough to freeze one pan for later, so if you are planning to serve them all at once I would recommend doubling the sauce. One batch *might* be enough for all of the meatballs, but I like to play it safe when it comes to sauce.