VEGETARIAN BUFFALO "MEATBALLS" WITH BLUE CHEESE DIP
Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese party snack.
Provided by Katherine Sacks
Categories No Meat, No Problem Super Bowl Vegetarian Bean Meatball Mushroom Hot Pepper Blue Cheese snack Hors D'Oeuvre Appetizer
Yield Makes 33
Number Of Ingredients 16
Steps:
- Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
- Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25-30 minutes.
- Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
- Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
- Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
- Do Ahead
- Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.
STEAK 'N' BACON CHEDDAR MEATBALLS
This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.
Provided by Julia Moskin
Categories dinner, main course, side dish
Time 45m
Yield About 2 dozen meatballs, 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
- Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
- In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
- Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
- Let cool for at least 5 minutes before serving.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 46 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 17 grams, Sodium 488 milligrams, Sugar 1 gram, TransFat 1 gram
BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield s: 4 servings
Number Of Ingredients 16
Steps:
- Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
- Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
- Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
- Meanwhile, toast the remaining loaf bread in the oven.
- Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
- Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.
CHEESE STUFFED BACON MEATBALLS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h5m
Yield 4. servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
- In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
- Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
- Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.
- Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.
BLUE CHEESE MEATBALLS
I am not a huge blue cheese fan but these meatballs were very good. My sister made them and didn't tell me what was in them so, she really got me.
Provided by ratherbeswimmin
Categories Cheese
Time 40m
Yield 40 balls
Number Of Ingredients 10
Steps:
- Add all the ingredients to a large mixing bowl; mix well to combine.
- Form mixture into 1/2-inch balls.
- Put the balls on a baking sheet with a rim.
- Bake in a 375° oven for about 10 minutes or until browned.
- Serve immediately with toothpicks for spearing.
Nutrition Facts : Calories 36, Fat 2.1, SaturatedFat 1.1, Cholesterol 9.9, Sodium 56.6, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 3.1
SAUCY BLUE CHEESE MEATBALLS
Note: Per Kat's Mom's suggestion, the sauce ingredients have been increased! ------------------------------ From The Atlanta Journal-Constitution (AJC.com) online edition 11-03-08 -- Tangy cheese and a creamy sauce add sophistication to a classic simple meal. Made famous by Cheryl Thompson, who got the recipe several years ago from her friend Lucretia Davis after Davis brought the dish to a book club meeting. -- The recipe will be included in an upcoming cookbook, "Kitchen Miracles, " put out by the Club MARK ministry and Chancel Choir of St. Mark United Methodist Church in Atlanta.
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 20m
Yield 24 1-1/2, 6 serving(s)
Number Of Ingredients 11
Steps:
- MEATBALL DIRECTIONS:.
- In a mixing bowl, using your hands, combine beef, blue cheese, onion, salt and Worcestershire sauce.
- Roll into 24 balls about 1 1/2 inches in diameter.
- In a large skillet, melt the butter over medium-high heat. Working in two batches if necessary, brown the meatballs.
- Return all meatballs to the skillet, cover, reduce heat to low and cook 5 to 7 minutes, until meatballs are cooked through. Transfer meatballs to a paper towel to drain.
- SAUCE DIRECTIONS:.
- Pour salt, pepper, and flour into the drippings in the skillet; stir briefly until flour browns slightly; add half & half, stirring constantly, while increasing heat to medium-high and cook until sauce is slightly thickened, about 2-3 minutes.
- PLATING DIRECTIONS:.
- Place meatballs on a platter or in a slow cooker to stay warm, spoon sauce over the meatballs and garnish with the chopped parsley.
- Serve over noodles or rice, and round out the meal with steamed sugar snaps or green beans.
Nutrition Facts : Calories 471.9, Fat 31.1, SaturatedFat 18.2, Cholesterol 160.8, Sodium 622.8, Carbohydrate 6.8, Fiber 0.4, Sugar 0.9, Protein 40
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