New Year's Luck in a Meatball

What could be better than combining traditional "lucky" foods with meatballs? Here at Potluck Paradise we think that's hard to top. So we tossed some meaningful foods and seasonings together for an easy-to-make meatball that's sure to please and maybe bring lots of luck, too.

We first ran into the idea of eating black-eyed peas for luck and prosperity in the South. As much as we like luck, we could never quite dig into a serving of black-eye peas with gusto. In past years, we mixed a few of them with salsa, dipped into the mixture with chips, and that was that.

The luck seemed to come, but we got to thinking this year, maybe we could do better. So we devised this recipe to incorporate lots of those lucky beans. We've seasoned the meatballs with cinnamon for love and beauty and tossed in orange zest for health. Of course the salsa is there to lend some spice to the coming months. And we roll it all up in greens -- lettuce being synonymous with money.

We've also decided ou don't have to eat them on New Year's Day for luck. Anytime in January will do. . . you just might have to eat a few more of them. But as they taste terrific, that shouldn't be a problem. Along with the recipe we send our very best wishes for good fortune and a Happy New Year!

These meatballs are good warm or room temperature. The recipe makes four dozen and they will keep in the refrigerator for a couple of days and will freeze well.

Potluck Paradise Good Luck Meatballs

1 14- to 16-ounce can black-eyed peas
1 16-ounce jar salsa -- any kind you prefer
1 tablespoon orange zest
2 tablespoons orange juice
1 teaspoon cinnamon
2 tablespoons finely chopped fresh parsley
2 pounds ground beef 85% to 90% lean

Preheat the oven to 350 degrees F.
Drain the beans and rinse. Count out 48 beans and set aside. Put the remaining beans into a bowl and mash with a fork. Add the salsa and mash the two together into a fairly smooth mixture. Stir in the orange zest and juice, cinnamon and parsley. Put the beef into a large mixing bowl and break apart. Add the bean mixture and combine with your hands until well mixed, but don't over mix. LIne two baking sheets that have a rim with aluminum foil. Spray with non-stick baking spray. Form balls about the size of a golf ball. Hide a single bean in each meat ball and place balls on the baking sheet. Spray tops with non-stick spray and bake until they are firm, lightly browned and cooked to an internal temperature of 160 degrees F. This should take about 20 to 30 minutes depending on the size you make the meatballs.

Place one or two meatballs on a lettuce leaf and top with honey dijon or ranch dressing.