Comfort Meatballs


  • Meatballs
    • 1 1/2 pounds ground beef
    • 3/4 cup quick oats
    • 1 cup milk (used whole milk)
    • 3 tablespoons very finely minced onion (used yellow onion)
    • 1 1/2 teaspoons salt (used table salt)
    • Plenty of ground black pepper (used freshly ground black pepper)
  • 4 tablespoons canola oil
  • 1/2 cup flour
  • Sauce
    • 1 cup ketchup
    • 2 tablespoons sugar
    • 3 tablespoons distilled white vinegar
    • 2 tablespoons Worcestershire sauce
    • 4 to 6 tablespoons minced onion (used 6 tablespoons of minced yellow onion)
    • Dash of Tabasco


  1. Take a large mixing bowl and mix the beef and oats together in it.
  2. Pour in the milk, adding in the onion and salt next.
  3. Toss the black pepper into the bowl and mix everything together just until combined.
  4. Take tablespoon-sized amounts of the meat mixture and roll them into meatballs. Place them in the fridge for 30 to 45 minutes so they can firm up.
  5. Turn your oven on and preheat it to 350 degrees. Pour the canola oil into a large skillet, setting the skillet over medium heat.
  6. Roll the meatballs in the flour until completely covered, shaking off any excess flour.
  7. Once the oil’s hot, add the meatballs to the skillet (in batches), cooking them just long enough to lightly brown them.
  8. Once browned, take them out of the skillet and place them in a rectangular baking dish (I used a 13 x 9 baking dish). Repeat the browning process until all of the meatballs have been browned and are in the baking dish.
  9. Stir all the sauce ingredients* together in a large bowl, drizzling the sauce evenly over all of the meatballs.
  10. Place the baking dish in the oven for 45 minutes or until the sauce is bubbly and hot.
  11. Serve immediately (I served this with PW’s Creamy Mashed Potatoes).

*I added more than just a dash of Tabasco, I added enough to start tasting it in the sauce (without it overwhelming the other flavors though).

Even though the sauce got reduced down more than it should, this still tasted delicious ! Eating these meatballs is like getting to eat meatloaf in a meatball form. If you want, you could skip the mashed potatoes and just put a toothpick into these meatballs, making them a tasty snack !

This recipe came from “The Pioneer Woman Cooks” by Ree Drummond.

I wasn’t paid in any form to promote Tabasco or “The Pioneer Woman Cooks” by Ree Drummond.

Take care everybody !

Game Day Recipe Compilation

Tomorrow is Super Bowl Sunday, and here are all the recipes we think would be great to enjoy that day:


Egg Rolls with Spicy Peanut Sauce


Mini Ham Sandwiches


Pork Chorizo Burger


Spicy Dr. Pepper Pulled Pork


Thai Chicken Tacos


Spicy Pork Tacos with Pineapple Salsa


Spicy Mushroom Sloppy Joes


Restaurant-Style Salsa


Sriracha Buffalo Chicken Wings with Lemon Dijonnaise Dip


Spicy Shredded Beef Sandwiches


Peanut Butter Brownie Bars

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Thai Coconut Chicken Meatballs


Smokin’ Hot Baked Wings

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Pork & Scallion Wontons


Smoky Pork BBQ Sandwiches


Whiskey-Mustard Meatballs


Football Fudge Brownies


Salami Snack


Southwestern Nachos Potato Skins


Pizza-Stuffed Mushrooms

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Mexican Brownies


Hot Wing Dip


Smoky Ranch Dip


Southwest-Style Egg Rolls with Southwest Sour Cream Dip


Roasted Salsa Roja


No-Frills Guacamole


Roasted Tomatillo Salsa


Tequila Sunrise


Salty Chihuahua


Pineapple Rum Slush


Chicken Enchilada Dip


Sticky Habanero Glazed Chicken Wings

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Buffalo Chicken Meatball Sliders

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Alabama White Sauce


Blue Cheese Ranch Dip


Buttery Nashville Hot Sauce Chicken Wings

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Sweet Chile Hot Wings

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Buffalo Chicken Wings

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Southern Fried Pickles with Creamy Rémoulade

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The nacho cheese

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Chicken Parm Sliders

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Barbecue Chicken Meatball Sliders

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Vietnamese Peanut Sauce Chicken Wings


Sweet, Hot, and Sour Tennessee Whiskey Meatballs


Korean Meatballs

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Fiery Hot Wings

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Tomatillo Salsa

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Peanut Butter and Pepper Jelly Bars


Pizza Fries with pepperoni


Bratwurst with Sauerkraut

Take care everybody !

Barbecue Chicken Meatball Sliders


  • 4 tablespoons vegetable oil, divided
  • 2/3 cup finely chopped onion (we used yellow onion)
  • 2 pounds ground chicken
  • ¼ cup panko (Japanese bread crumbs)
  • 1 ½ teaspoons koser salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • Slider buns (we used Pepperidge Farm Golden Potato Slider Buns), pickles (we used dill pickle slices), and White Barbecue Sauce (recipe follows), to serve


  1. Take a small skillet out and pour 1 tablespoon of the oil into it, placing the skillet over medium heat. Once the oil’s hot, toss in the onion, cooking it for 6 minutes or until it’s softened. Transfer the softened onions to a large mixing bowl, letting them cool before adding the following ingredients to the bowl as well: chicken, bread crumbs, salt, paprika, garlic powder, and pepper. Stir well to combine, putting a lid on the bowl afterwards and placing it in the fridge for one hour. Take the  bowl out of the fridge and roll the chicken mixture into 32 balls (about 4 teaspoons of the mixture per meatball).
  2. Preheat your  oven to 350 degrees. Take a rimmed baking sheet out and spray it with cooking spray (we lined our baking sheet with aluminum foil and then sprayed the foil with cooking spray).
  3. Take a large skillet out and pour 2 tablespoons of the oil into it, placing the skillet over medium-high heat. Once the oil’s hot, add a portion of the meatballs in, gently turning them now and then for 3 minutes or until they get browned all over (we had to turn them frequently so they wouldn’t get burnt). Transfer the browned meatballs to the baking sheet. Repeat with remaining meatballs, adding in the last tablespoon of oil if necessary.
  4. Place the baking sheet in the oven for 15 minutes or until the meatballs are fully cooked. Serve the meatballs on the buns, topping the meatballs with the pickles and White Barbecue Sauce.

White Barbecue Sauce


  • 1 cup mayonnaise
  • 5 tablespoons distilled white vinegar
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon sugar
  • 1/8 teaspoon garlic powder


  1. Add all of the ingredients to a medium-sized mixing bowl, stirring until combined and smooth. You can serve this right away or cover and stick it in the fridge for up to a week.
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We love Alabama barbecue so when we saw a meatball slider version, we had to try it out ! You get a little bit of smokiness in the meatballs and while the meatballs taste good on their own, these sliders taste fantastic once the White Barbecue Sauce is added on. The sauce was creamy and tangy and paired wonderfully with the meatball. The pickle slices only add more flavor as well as some crunchiness to the dish that’d be missing otherwise. Hope you enjoy these as much as we did !

We got this recipe from Taste Of The South.

We weren’t paid in any form to promote Pepperidge Farm or Taste Of The South.

Take care everybody !

Buffalo Chicken Meatball Sliders


  • 1 Tbsp. kosher salt
  • 2 tsp. fennel seeds
  • 1 tsp. black peppercorns (we used tellicherry black peppercorns)
  • 2 lb. ground chicken
  • ½ cup firmly packed fresh flat-leaf parsley leaves, chopped
  • ½ cup finely grated Parmesan cheese
  • ½ small sweet onion, grated
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1 Tbsp. extra virgin olive oil
  • 1 (5-oz.) bottle Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
  • 32 small rolls or buns, split (we used slider buns)
  • Blue Cheese Sauce
    • 1 cup crumbled blue cheese
    • ½ cup heavy cream
    • ¼ cup sour cream
    • ½ shallot, minced
    • ½ tsp. firmly packed lemon zest
    • 2 Tbsp. fresh lemon juice
    • Salt and pepper to taste
  • Garnish topping mixture
    • Thinly sliced celery
    • Fresh parsley leaves
    • Splash of Champagne vinegar
    • Drizzle of olive oil (we used extra-virgin olive oil)
    • Table salt and freshly ground black pepper to taste


  1. Make the blue cheese sauce by adding the following ingredients to a food processor or blender*: blue cheese, heavy cream, sour cream, shallot, lemon zest and lemon juice. Process the ingredients until the mixture is smooth and creamy. Season with salt and pepper to taste. For the garnish mixture, take a small mixing bowl and add the celery, parsley, vinegar and oil to it, tossing to combine. Season with salt and pepper.
  2. Add the first 3 ingredients to a mortar bowl or spice grinder, grinding them into a fine powder using either the pestle (if you’re using a mortar) or the grinder. Add the following ingredients into a large mixing bowl: ground chicken, chopped parsley, Parmesan, grated onion, eggs, garlic, extra virgin olive oil and the crushed spices. Use your hands to combine the ingredients just until it’s blended and smooth (they suggest this will take 2 minutes). Cover the bowl and place it in the fridge for 1 hour.
  3. Preheat your oven to 400 degrees. Take a jelly-roll pan and line it with aluminum foil, spraying the foil lightly with nonstick cooking spray afterwards. Drop the chicken mixture down by the rounded spoonfuls using a medium-size cookie scoop (about 1 ½-inches) onto the lined pan, keeping the meatballs 1 ½-inches apart.
  4. Stick the meatballs in the oven to cook for 10 to 12 minutes or until the meatballs are fully cooked. In a large bowl, toss the meatballs with the hot sauce. Place them on the split buns, topping them with the blue cheese sauce and the garnish.

*We decided to just combine the mixture in a bowl instead of making it smooth.

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We think this was a delicious slider ! For ourselves, we didn’t think the topping tasted bad but it didn’t make the slider taste better, it did add a nice crunch that was missing otherwise. Your taste buds may be different from ours though so it’s worth trying out yourself. This is another way to use the classic combination of chicken, buffalo sauce and blue cheese. It’s classic for a reason, this was a damn delicious slider that ‘s great to have for a game day snack or anytime really ! These are kind of addictive, so depending on how many people you plan on serving, you may want to double the recipe !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Frank’s or Southern Living.

Take care everybody !

Grilled Pork Meatball Kebabs


  • 1 large egg, beaten
  • 2 tsp. grated fresh ginger
  • 1 tsp. finely chopped garlic
  • 1 ½ tsp. kosher salt
  • ½ tsp. black pepper (we used freshly ground black pepper)
  • 4 Tbsp. gochujang sauce (such as Bibigo Gochujang Hot & Sweet Sauce), divided (we used Annie Chun’s gochujang sauce)
  • 1 lb. ground pork
  • ½ cup panko (Japanese-style breadcrumbs)
  • 6 scallions, cut into 1 ½-inch pieces
  • 3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 1 ½ Tbsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 tsp. granulated sugar
  • 8 Little Gem lettuce leaves or romaine lettuce heart leaves (we used romaine lettuce heart leaves)
  • ¼ cup roasted salted peanuts, chopped
  • Chopped fresh cilantro
  • Lime wedges


  1. Preheat your grill to medium-high (between 400 to 450 degrees) or heat a grill pan over medium-high heat and lightly grease it. In a large mixing bowl, stir the egg, ginger, garlic, salt, pepper and 1 tablespoon of the gochujang sauce together. Add the pork and panko into the bowl and gently mix everything using your hands until just combined. Divide the meat mixture into 24 (1 ¼-inch) meatballs (weighing roughly 1 ounce each). Thread the meatballs, alternating with the green onion pieces, onto 8 (8-inch) skewers (we used wooden skewers that we had soaked for at least 30 minutes).
  2. Place the kebabs on the lightly greased grill grate or grill pan (we used a grill and lightly greased the grate with vegetable oil). Grill uncovered for 12 to 14 minutes or until lightly charred and fully cooked, turning occasionally.
  3. In a small bowl, whisk the soy sauce, vinegar, oil, sugar and remaining gochujang together until combined. Lay one skewer on each of the leaves, spooning 2 teaspoons of the sauce over each kebab, followed by sprinkling on the peanuts and cilantro. Serve with lime wedges and the remaining sauce.

You don’t have to but for ourselves, we slid the meatballs and green onions off the skewer and wrapped them in the lettuce leaves before eating.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Bibigo, Annie Chun’s, or Southern Living.

Take care everybody !

Gingery Meatball Soup with Bok Choy


  • Meatballs
    • 1 large egg
    • 2 Tbsp. water
    • ½ tsp. Kosher salt
    • ½ tsp. pepper (we used freshly ground black pepper)
    • 1 clove garlic, finely chopped
    • ½ cup fresh cilantro, chopped
    • ¼ cup bread crumbs (we used panko)
    • 1 lb. ground chicken
    • 2 scallions, finely chopped
    • 1 Tbsp. grated fresh ginger
  • 6 cups low-sodium chicken broth
  • 2-inch piece fresh ginger, peeled and thinly sliced
  • 1 red chili (we used a Fresno chile), thinly sliced (we left the seeds and ribs in)
  • 1 medium carrot, thinly sliced (we sliced ours on the bias)
  • 4 heads baby bok choy (about 12 oz.) (we used 12 oz. worth of baby bok choy), trimmed, washed and leaves separated


  1. Start by making the meatballs:
    1. Preheat the broiler. Take a rimmed baking sheet and line it with nonstick foil (we used aluminum foil and sprayed it with cooking spray).
    2. Take a large mixing bowl out and whisk the egg, water, salt and pepper together. Mix in the garlic and cilantro, followed by the bread crumbs. Let the bread crumb mixture rest for 2 minutes. Add in the chicken and mix everything together.
    3. Shape the chicken mixture into 1 ½-in. balls* (roughly 20 total) and place them on the lined baking sheet. Broil for 6 to 8 minutes or until the meatballs are fully cooked (we cooked ours for 8 minutes, flipping the meatballs over halfway through the cooking time).
  2. Take a large pout out and add the chicken broth, ginger, and red chili to it, turning the heat up high enough for boiling to occur. Add the sliced carrot to the pot, turning the heat down if necessary so that it’s simmering for 1 minute. Add the baby bok choy in, continuing to let it simmer for 2 minutes or until the bok choy just gets tender. Gently stir in the meatballs (so they don’t get broken up) and serve once the meatballs are heated through (only took us a minute or two).

*We filled an 1/8 cup with the meat mixture and got 19 meatballs.


This was a delicious soup. Having the chili boil in the beginning allowed you to get the heat from the pepper even if you didn’t get an actual slice of the pepper. The meatballs on their own are flavorful but with the rest of the soup, it’s a winning combo. The Fresno chili packed a lot more heat than we thought it would, we loved it ! If you don’t like things to be too spicy, then cut out the seeds and ribs before adding it into the broth. Overall, this was a filling dish that was really tasty.

This recipe came from Woman’s Day.

We weren’t paid in any form to promote Woman’s Day.

Take care everybody !