Are You Ready For Some Football?: Buffalo Chicken Meatballs

Buffalo Chicken Meatball Sandwiches

It is football season, time for tailgates and parties. Here is an easy recipe that will please a crowd on the weekend or your family on the weeknight.

Buffalo Chicken Meatballs

2 lbs ground chicken

1/3 c blue cheese crumbles

1/2 c panko bread crumbs

2 T buttermilk ( you can use regular milk and add 1 t vinegar)

3 T hot sauce

1 t minced garlic

1/4 c chopped onion

1 T Italian seasoning

1 t salt

1/4 t pepper

1 c  buffalo wing sauce (We made our own, melt 1/2 stick butter, add 1 t minced garlic, 1 c hot sauce, and 2 t brown sugar, stir)

Preheat oven to 350. Combine all ingredients in a large bowl. form into balls and place on a cookie sheet. Bake for about 20-25 minutes or until no longer pink. Toss with wing sauce in a large bowl. Serve on toasted buns with blue cheese and lettuce. Add shredded mozzarella cheese if desired.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Buffalo Chicken Meatball Sandwiches

** Entertaining tip, add meatballs and wing sauce into a crock pot and set on warm. Or make smaller sized meatballs and serve as appetizers with a side of blue cheese dressing.

Advertisements

Kale, Potato, and Pork Soup

Hearty, Yummy, and Easy. This is a perfect weeknight meal for fall or anytime of the year. The vinegar added at the end adds a nice flavor and brightness to the soup.

Kale, Potato, and Pork Soup

1 yellow or white onion chopped

2 large potatoes cut into bite sized chunks ( I left the skin on)

3 T olive oil

1- 1 1/2 lbs ground pork  (substitute any ground meat that you have on hand)

3 cloves garlic chopped

1/4 t  black pepper

1/4 t red pepper flakes (add more if you like it spicy)

1/2 cup chopped carrots

1 T Italian Seasoning

32 oz chicken broth

1 T balsamic vinegar

In a large heavy pot, add olive oil and heat over med high heat. Add potatoes and onion and cook for about 3 minutes, add ground meat, garlic, pepper and red pepper flakes. Cook until Meat is no longer pink. Add carrots, Italian Seasoning and chicken broth. Bring to a simmer and reduce heat. Cook for about 20 minutes or until potatoes are soft. Add balsamic vinegar and cook for 5 more minutes. Serve.