From Midday in Kansas
Spicy Buffalo-Style Meatballs
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Makes 32 meatballs
1 pound ground beef
1/2 cup soft bread crumbs
1 large egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks (carrots, too, if desired)
Preheat oven to 350°F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350°F oven 18 to 20 minutes.
Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Stir meatballs into sauce mixture, stirring to coat well.
Serve meatballs with dressing and celery sticks.
Grilled Salsa Steak Appetizer
Makes 24 appetizers
2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
1 cup thick-and-chunky salsa, divided
2 tablespoons fresh cilantro
24 large corn tortilla chips
1/2 cup guacamole
24 fresh cilantro leaves (optional)
Place beef steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Combine remaining 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.
Recipes provided by BeefitsWhatsforDinner.com