Well hello. Happy Monday. Those weekends go by so quickly! I spent this past weekend working out, making meatballs and enjoying a traditional Chinese hot pot. Hot pot is similar to fondu, but you use a large pot of flavored soup and it is placed on an induction burner in the center of the table. You cook various meats and vegetables in the pot and just pick them out of the pot as you cook them with your chop sticks. It’s pretty fun and great to do with friends! I also tried dragon fruit for the first time this weekend. This Asian fruit is similar in taste and texture to a kiwi. I just really like how beautiful they look.
Moving along, I’m bringing you a sneak peak of my upcoming Super Bowl week with some delicious meatballs. I really do enjoy making meatballs, which you’ll see later this week as I bring another meatball dish. You can use such a variety of meats and seasonings to craft a tasty meal.
In the past I have talked about how I enjoy buffalo sauce but do not enjoy eating buffalo wings. This is just another great way to enjoy the spicy flavor of buffalo sauce without the bones. I suggest serving these with toothpicks as a snack at your upcoming party for the big game, but you can also serve these on hoagie rolls with the sauce for a sandwich. These are quick and easy and quite delicious.
- 1 cup sour cream
- ¾ cup panko breadcrumbs
- 1 large egg
- 3 carrots
- 3 stalks celery
- 1 pound ground beef
- 4 scallions, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, grated
- ¼ teaspoon cayenne pepper
- Kosher salt
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken broth
- ¾ cup Buffalo hot sauce
- ½ cup ketchup
- ½ cup crumbled blue cheese (2 ounces)
- Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes.
- Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture. Add the meat, half of the scallions, parsley, garlic, cayenne and ½ teaspoon salt and mix with your hands until combined. Dampen your hands and shape the mixture into 36 mini meatballs (about 1 inch each); arrange on the prepared baking sheet. Bake until browned and cooked through, about 12 minutes.
- Meanwhile, melt the butter in large pot over medium-high heat. Add the remaining scallions and cook until wilted, 1 minute. Add the chicken broth, buffalo sauce and ketchup; bring to a boil, then reduce the heat to medium low. Simmer until the sauce thickens slightly, about 8 minutes. Add the meatballs; simmer until tender, about 8 more minutes.
- Mix the blue cheese and the remaining sour cream in a medium bowl. Cut the remaining 2 carrots and 2 celery stalks into sticks. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.
Recipe courtesy of Food Network