Recipe: Spicy Buffalo-Style Meatballs

From Midday in Kansas

Spicy Buffalo-Style Meatballs

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.

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