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
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
Take a large mixing bowl and mix the beef and oats together in it.
Pour in the milk, adding in the onion and salt next.
Toss the black pepper into the bowl and mix everything together just until combined.
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.
Turn your oven on and preheat it to 350 degrees. Pour the canola oil into a large skillet, setting the skillet over medium heat.
Roll the meatballs in the flour until completely covered, shaking off any excess flour.
Once the oil’s hot, add the meatballs to the skillet (in batches), cooking them just long enough to lightly brown them.
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.
Stir all the sauce ingredients* together in a large bowl, drizzling the sauce evenly over all of the meatballs.
Place the baking dish in the oven for 45 minutes or until the sauce is bubbly and hot.
*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.
2 tubes crescent dinner rolls, such as Pillsbury (8 oz. each)
8 mozzarella cheese sticks
2 Tbsp. unsalted butter, melted
1/2 tsp. garlic salt
1/4 tsp. dried oregano
1 cup purchased marinara sauce, warmed
Preheat your oven to 425 degrees. Take a baking sheet and line it with parchment paper.
Take a sauté pan out and set it over medium-high heat. Add the chuck to the pan, breaking it up and stirring it around until it’s fully cooked. Drain any grease that may have accumulated in the pan, keeping the meat in the pan. Toss the garlic and Italian seasoning in, stirring constantly for a minute. Pour the tomato sauce in, stirring to combine. Let the sauce simmer for 3 minutes or until it gets bubbly.
Take the crescent roll dough and divide it into 8 rectangles, pinching the seams together. Put 2 tablespoons of the chuck mixture along the long side of each rectangle, topping the chuck with a cheese stick. Roll the dough up so the filling’s enclosed. Pinch the seams closed and put the roll-ups on the lined baking sheet, seam side down.
Take a small bowl and mix the butter, garlic salt and oregano together in it. Brush the butter mixture over the roll-ups. Place the baking sheet in the oven for 10-12 minutes or until the roll-ups look golden brown. Serve with the marinara sauce on the side.
This picture doesn’t properly convey just how ooey, gooey, melty and stretchy the cheese got in this. This is a great snack to enjoy !
4 to 4 1/2 pounds split chicken wings (we bought whole chicken wings that we broke down into wingettes and drumettes, throwing the tips away)
Vegetable oil, for frying
1 1/4 cups all-purpose flour
1 1/4 cups cornstarch
Assorted sauces, for dipping (they suggested 3 different sauces and for this first time, we decided to make their Sriracha-Honey Soy Sauce, recipe follows)
Take a medium-sized bowl out and stir the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon of pepper together until the salt has mostly dissolved. Place the wings in a nonreactive bowl or baking dish (we put them in a ziploc bag which we then placed in a baking dish) and pour the liquid mixture over the chicken wings, making sure the wings are as submerged in the liquid as possible (we sealed the bag up at this point). Place the wings in the refrigerator for 2 hours, stirring the wings around now and then so you know that all the wings are coated in the liquid.
Drain the liquid, pat the wings dry and let them come to room temperature (this can take a while*). Preheat your oven to 200 degrees. Take a baking sheet out and place a rack on it (we lined our sheet with aluminum foil first before placing the rack on the sheet). Take a large heavy pot (we used our Dutch oven) and pour enough vegetable oil in so the pot is half way full. Place the pot over medium-high heat and bring the oil temperature up to 375 degrees.
Take a large bowl out and whisk the following ingredients together in it: flour, cornstarch, 2 teaspoons salt, and 1/2 teaspoon pepper. Slowly whisk in 2 cups of very cold water to make a light batter. Add all of the wings to a bowl, tossing to coat.
Using tongs, grab one wing at a time, letting any excess batter drip back into the bowl before lowering the wing completely into the oil, holding it there for a few seconds before releasing it (this helps seal the coating). Fry for 8 to 9 minutes or until the coating is golden and crispy (we found that we could fry around 5 or so wings at a time without the temperature dropping too much). Take the wings and place them on the rack-lined baking sheet. Sprinkle a little bit of salt over the wings and place the sheet in the oven so the wings stay warm as you cook up future batches of the wings. Once the wings are all cooked, serve immediately with the sauce.
Sriracha-Honey Soy Sauce
1/2 cup honey
1/2 cup Sriracha
1/4 cup soy sauce (we used reduced-sodium soy sauce)
Juice from 1/2 of a lime
1 tablespoon sesame oil (we used toasted sesame oil)
Add all of the ingredients to a saucepan, whisking to combine. Set the saucepan over medium heat, whisking until it’s simmering and the sauce has thickened, about 5 minutes**. Let cool before serving with the chicken wings.
*We didn’t know that it would take hours for the wings to come to room temperature so next time we make this, we’ll probably get started in the morning so we don’t have to worry about the time it’ll take for the chicken wings to reach room temperature.
**It took us longer than 5 minutes to get the sauce thickened so we were happy that we thought to make this while the chicken was sitting in the fridge.
To be honest, we’ve been afraid to fry chicken wings but we’re so glad that we overcame that fear ’cause we never would’ve know otherwise just how freaking awesome fried chicken wings can be ! The coating on these wings have the most wonderful crispy crunchy texture to them. We weren’t sure if getting the nice crispy coating on the chicken wings might result in dried out meat but thankfully the meat was juicy and tender. We think the wings sitting in that vinegar mixture is what prevented the meat from drying out. We never did taste the vinegar in the chicken wings but that’s okay, they were still delicious plain and tasted even better when we tried them with the dipping sauce. The sauce starts off tasting kinda sweet but then the heat from the Sriacha kicks in and you definitely end on a spicy note, it just makes you want to keep on coming back for more ! If all fried chicken wings taste as good as this one did, then we can’t wait to make more fried chicken wings in the future !
This recipe came from Food Network.
We weren’t paid in any form to promote Ziploc or Food Network.
1 cup jarred marinara sauce (we used Classico Traditional Pizza Sauce)
2 cups shredded Italian or pizza blend cheese (8 oz.) (we used Sargento 6 cheese Italian)
2 Tbsp. each sliced ripe black olives and sliced banana pepper rings (we used sliced black olives and Mt. Olive Hot Banana pepper rings)
Chopped fresh parsley (we used Italian parsley)
Red pepper flakes
Preheat your oven to 425 degrees. Take a baking sheet and spray it with nonstick spray (we lined our sheet with aluminum foil and place them in the oven to cook for 30 to 35 minutes or until the fries have become crisp and golden.
Take half of the pepperoni slices and dice them. Place the diced pepperoni in a skillet that’s set over medium-high heat. Stir the pepperoni for 3 to 5 minutes or until it looks crispy. Pour the marinara in and let it simmer for 3 to 5 minutes or until it looks thick.
Preheat your broiler to high with a rack set 6 inches from the broiler element.
Pour the marinara mixture over the fries, tossing to coat. Top the coated fries with the shredded cheese, remaining pepperoni, olives, and the pepper rings.
Place the sheet under the broiler for 3-4 minutes or until the cheese has melted and looks browned (we broiled ours for 5 minutes).
This really does taste like pizza but with fries ! The fries did get soft after getting tossed in the pizza sauce mixture so we’d suggest just serving the pepperoni pizza sauce on the side as a dipping sauce. This way you still get all the flavors minus the soggy fry experience. Trying to get the cheese browned caused it to get a little dried out so we’ll probably just pull the fries out next time at the 3 minute mark where it looked nice and melted (just not browned). The banana pepper rings got a little dried out and lost some of their acidity when they got put under the broiler so we’d suggest keeping some extra slices on hand to add on after if you love the zippiness that banana peppers bring. Even though there’s a few tweaks to make, we’d gladly make this again. You get to enjoy all the flavors of a pizza but on fries instead of a pizza crust, makes it a fun snack to enjoy !
Recipe source unknown.
We weren’t paid in any form to promote Classico, Sargento, or Mt. Olive.
3 lbs. of chicken wings, tips removed, wingettes and drumettes separated
Kosher salt and freshly ground black pepper for seasoning
3 finely chopped large garlic cloves
1 Tbsp. vegetable oil
1/3 cup fish sauce
1/3 cup firmly packed light brown sugar
2 to 3 tsp. Asian chili-garlic sauce (we used 3 tsp. of sambal oelek)
3 Tbsp. finely chopped toasted peanuts (we used dry-roasted peanuts)
¼ cup torn cilantro and mint leaves
Preheat the oven to 425 degrees. Take two baking sheets and line them with aluminum foil. Spray the foil with the cooking spray. Divide the chicken wings between the two sheets, seasoning the top of the chicken with salt and pepper. Stick one sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, switching the sheets (middle rack sheet going on the bottom rack and vice versa) and letting the wings cook for another 30 minutes.
While the chicken wings are cooking, take a small saucepan and set it over medium heat. Pour the oil into the saucepan, letting it get hot. Now add in the garlic, stirring constantly for a minute or two or until the garlic looks golden. Mix in the fish sauce, brown sugar, and chili-garlic sauce, bringing the sauce to a simmer. Let it simmer, stirring occasionally until thickened and reduced down to about ½ cup (they said this could take between 4 to 5 minutes but it took longer than that for us). Mix in the peanuts.
Take the cooked wings and place them in a large mixing bowl. Pour the the sauce over the wings, tossing the wings to coat. Sprinkle the cilantro and mint over the wings and enjoy !
We tried the wings with cilantro and mint but we didn’t think the cilantro brought anything to the dish. The mint though tasted really good with the flavors from the sauce.
This sauce recipe came from Southern Living.
We weren’t paid in any form to promote Southern Living.
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
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).
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).
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.
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
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.
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.