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:
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.
