I am a nut for specialty foods; I belong to our local gourmet shop’s foodie club and receive an awesome basket of fun products each month. In addition to these great treasures that I look forward to experimenting with every month, I recently received an awesome shipment of products from Barhyte Specialty Foods. Their Saucy Mama Condiments are fantastic.
So, for my first contest, I will be giving away six (6) bottles of Saucy Mama specialty condiments to six (6) of Eliots’ Eats frequent readers. The rules are simple: simply post the best kitchen tip in the comments. The best six tipsters will receive their prize: one Saucy Mama condiment! (Please only post one comment per email address.) I will contact the winners via email. Good luck and check out my recipe below. I hope to get (and share) some great kitchen and cooking tips! (Deadline for entry: until all six bottles have been doled out!)
This is my first creation using Saucy Mama Hot Wing Sauce:
A new twist on hot wings.
Stuffed Hot Wing Chicken Meatballs
1 1/2 lbs. boneless, skinless chicken breasts (about 3)
1 c. Granny Smith apple, grated
¼ c. flat Italian parsley leaves, chopped
¼ c. Italian seasoned bread crumbs
2 cloves garlic, minced
1 egg, slightly beaten
1/2 t. sea salt
¼ t. pepper
¼ c. crumbled blue cheese
1/8 c. Saucy Mama Hot Wing Sauce
For garnish:
2 stalks celery, cut into 1 inch pieces
1 yellow or orange bell pepper, cut into 1 inch pieces
1/8 c. Saucy Mama Hot wing Sauce
1 T. crumbled blue cheese
Cut chicken breasts into large chunks and pulse in food processor with blade until you have a very coarse ground. Place chicken in a large mixing bowl. Add apple, parsley, bread crumbs, garlic, egg, salt and pepper. Mix with hands until incorporated.
Using a 1 inch ice cream or cookie scoop, form each meatball around a crumble of blue cheese, sealing the cheese inside. Each meatball should be about 1 inch. Place on a foil lined baking sheet. Bake for 15 minutes. Remove from oven and glaze with 1/8 c. hot wing sauce. Garnish with celery and bell pepper as an appetizer. Serve with remaining 1/8 c. hot wing sauce topped with crumbled blue cheese on the side for dipping.
Makes about 42 cocktail meatballs.
Those + me = trouble. Actually, I’m always trouble but if you left me in a room with those for a minute you’d come back to find an empty plate. And, I would deny deny deny…even though I had sauce all over my face. Great recipe!
I love the cute little meatball version of chicken wings! I would definitely have these finished in no time! Kitchen tip? Probably my best kitchen tip is to always have everything prepared before hand! Chop your vegetables, read the recipe all the way through (if you’re using one), have everything at the ready!
Great Recipe, these look fantastic!!
Here is my tip: When using tomato paste-instead of trying to scoop it all out, open both ends of the can and push the paste out—-soo much less hassle and you get all the ingredient!!
Great Blog!!
Great tip. I also have had people tell me that they freeze any leftover tomato paste in ice cube trays for soups, chili, etc.
I will be in touch regarding your prize!
When I need crumbled bacon, I cut it up with kitchen shears before frying. It seems to me like it cooks faster and is not as greasy.
I have used Jamie’s tomato paste tip many times and it also works well with cream soups in a can.
Great tip. I have been bakin’ my bacon recently and I love the texture I get from it when I cook it in the oven (400 degrees for about 15 minutes). I always use a foil lined jelly roll pan for easy cleanup.