MEATBALLS, The Versatile Food

     Pictured is a Meatball Sub with Beef Meatballs, Spaghetti Sauce and melted Mozzarella Cheese

     What’s not to like about a Meatball? They’re round. They’re made of meat. With a little imagination, you could go wild in your kitchen! 


       Freezing Meatballs is always handy when you need a fast meal because they thaw quickly.

     Serve them with Red Sauce or Marinara over Pasta, Meatball Subs, Teriyaki, Brown Gravy over Noodles or Mashed Potatoes, Mozzarella stuffed, Meatballs in Marsala Sauce over Noodles or Mashed Potatoes, Lasagna, Pizza, Meatball Stroganoff, or any one of many different ideas. 

     Today I will share a basic recipe and you can take it from there.

INGREDIENTS: YIELDS 20-24 Meatballs

1 lb Ground Beef, or Italian Sausage, or a mixture of Ground Chicken and Ground Turkey, Veal, or Pork
3-4 TBSP Milk
¾ tsp Worcestershire Sauce
1 Egg
A few dashes each of Salt and Pepper
1 tsp Parsley
1 Tsp Basil
½ tsp Garlic Powder
¼ cup Sweet Onion, chopped
½ cup Plain or Seasoned Bread Crumbs

PREPARATION:

In a bowl, break up the Meat. Make a well in the center and add Milk, Worcestershire, Egg, Salt, Pepper, Parsley and Garlic Powder. Mix well with a wooden spoon. Lots of people use their hands, but I just can’t.

Add the Onion and Bread Crumbs. Mix again until incorporated. Form into balls (I use a cookie scoop. I don’t have to touch them that way and the size is uniform. They will have one flat side, but who cares and nobody will notice.

Now you have your choice of frying or baking. Either one is just as good. Fry them in a skillet until browned on all sides. Or bake on a foil or parchment lined cookie sheet in a 400° F oven for about 18-22 minutes until browned. If you’re making smaller cocktail size balls, check them after 15 minutes.

NOTES: If using Chicken and/or Turkey, make sure the temperature is 165 in the center.

If making Italian Meatballs, you can use sweet or hot. You can use ground meat or links. (Just remove the skins if you’re using links.)

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By Tika for CHEW WANNA EAT? © 2019

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Best Buffalo Chicken Dip

Best Buffalo Chicken Dip with Scallions


     I’ve had lots of Buffalo Chicken Dip at parties and most were just meh. I’ve added some additional ingredients to kick up the flavors, and although it isn’t burn your tongue off, it is nice and spicy (I’d say Medium).  This is perfect not just for parties, but as an Appetizer, Game Day Snack, Back Yard BBQ, Movie Night or Game Night at home, etc.  If you’re serving a crowd, better at least double it.  Try a plate of French Fries with this dip poured in the center.  VERY GOOD!

INGREDIENTS:    YIELDS ABOUT 3 CUPS

2 ½ cups leftover shredded Chicken (Rotisserie works great)

1 TBSP Butter

1/3 cup Celery, diced fine

3 cloves Garlic, minced

¼ cup sweet Onion, diced

¾ cup Frank’s Hot Sauce

¼ cup Water *

Black Pepper (A few dashes)

5 TBSP Cream Cheese, cut in chunks

5 TBSP Sour Cream or Prepared Ranch Dressing

1 tsp Parsley

¾ cup Shredded Cheddar or Colby Monterey Jack Cheese

1/3 +/- cup Blue Cheese, crumbled

Extra Parsley to garnish.  Thinly sliced Green Onions are very nice also.

* The water keeps the dip from becoming too thick as it cools.  Most of the water simmers out while you’re cooking.  I find that it will become thick enough to break your crackers without the water.

PREPARATION: 

     In an oven-proof skillet, melt the Butter.  Add Celery, Garlic, and Onion.  Cook over medium heat for 2 minutes. 

     Add the Hot Sauce, Water, Pepper, and Chicken.  Cook until it begins to simmer.  Stir, and add the Cream Cheese, and 1 tsp Parsley.  Keep stirring, because the Cream Cheese is going to melt.  Once it is melted, remove from heat and add Sour Cream.  Stir until blended.

     Sprinkle the Shredded Cheddar on top.  Pop pan under a preheated broiler for just enough time for the cheese to melt.  It will only take a few minutes.  (Is your mouth watering yet?)

     Sprinkle about 1/3 cup Crumbly Blue Cheese on top.  You can add extra Parsley now if you wish, but not necessary and it has plenty of color.  The Blue Cheese is going to become soft and blend with the top layer of Dip.  It might be a little tacky, but I like to serve it right in my little cast iron pan (As long as children aren’t eating it.  Cast iron stays hot for a long time.  That’s why I like to serve the Dip this way.  It helps retain the heat of the Dip).

Serve with Vegetable Sticks, Assorted Crackers, Toasted Pita Chips, Melba Toast or serve over French Fries!

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

After broiling, add Blue Cheese crumbles and serve!