Coralville Courier

By Mike Thayer, the Leftover King

So I'm looking in my refrigerator this morning with a hankering for some scrambled eggs and I'm looking for a few other ingredients to add to them.  

Sitting there on the middle shelf, some leftover meatballs from yesterday's spaghetti lunch I made for my boys.

So I grab five meatballs, about 3 ounces or so and half them.  I grab two eggs for scrambling, some shredded colby jack cheese and a couple spoonfuls of leftover rice from last night's chicken dinner.

I sauteed the meatballs in a healthy drizzle of olive oil, tossed in the portion of rice, cooking over medium heat for a couple minutes just to heat things through.  Then I added the eggs scrambled with a splash of milk, my RedGold seasoning and the shredded cheese.  Once the eggs were cooked to a creamy consistency I plated the scrambled meatballs and topped them with a bit of Alfredo sauce that I warmed up in the microwave.

Delicious!

Not bad for an impromptu breakfast idea huh?  It's a repeat recipe and worthy of posting.

Here's the recipe for scrambled meatballs:

• 1 tablespoon of olive oil
• 4-5 leftover beef meatballs (about 3 ounces), unsauced, cut in half.
• 2 heaping tablespoons of leftover cooked rice (leftover potato would work here too)
• 2 eggs, scrambled with a splash of milk
• Couple dashes of RedGold seasoning
• 1/4 cup of colby jack shredded cheese
• 2 tablespoons of Alfredo sauce

This recipe as written, is about 700 calories, a bit high but it's OK to splurge once in awhile.  Tomorrow, breakfast will be a bowl of Raisin Bran.

Meatballs, they're not just for spaghetti and subs!