Ball it up, sauce it up, spice it up, add sausage. No, these aren't the chapter headings for my upcoming autobiography, which apropos of nothing is titled, "Crumbs in My Cleavage, The Titillating Truth." These are the tactics I must employ to get my husband, with the palate of a 12-year-old Mexican boy, to eat things that he normally resists. So poached flounder with jasmine rice becomes Spicy! Fish Balls! With Grains of Wonder! And a Side of Chorizo! What can I say? After 15 years together, I know how to appeal to his inner Mexican child.
Now, my husband loves Buffalo wings. So much so, that they are actually HIS specialty. He marinates them overnight in a magical concoction of Crystal hot sauce, fresh jalapenos, garlic, and the essence of childhood pinata dreams. He then grills them low and slow for an hour, and they are wonderfully delicious. Trust me, I'll show you the size of my ass, and you'll see just how delicious.
But, I have been working these past six months to lighten up our diet a bit, as well as my ass. So, at the grocery, I headed for the ground chicken and turkey case. Which made the husband go, "OOGA! OOGA BOOGA! Me eat meat! Me no eat ground girl meat! OOGA!" At that moment, I knew I was going to have to use not one, not two, but three of my Super Powers. Balls, sauce, and spice. The sausage? Well, I kept that in my special pocket. For later.
Dawn's Buffalo Chicken Meatballs
1 lb. ground chicken (preferably ground chicken breast if you have a fat ass like me)
1 teaspoon granulated garlic
1 teaspoon red pepper flakes (a little more if you like it spicy like we do)
Salt and fresh ground pepper to taste
4 Laughing Cow Blue Cheese Wedges (or real blue cheese if you don’t have a fat ass), cut into thirds
1/2-3/4 cup hot sauce (preferably Crystal, if you know what’s good for ya!)
Preheat oven to 350 degrees. Spray an 8” x 8” glass casserole dish lightly with some non-stick spray. In a large bowl, combine ground chicken and all the spices. Mix well, using your hands.
Take a rounded teaspoon of the chicken mixture and flatten it a bit in the palm of your hand. Place one of the Laughing Cow thirds in the center, then top with another rounded teaspoon of the chicken mixture. Roll around between the palms of your hands lightly, forming a ball*. Be sure to fully ensconce the blue cheese inside. Place in casserole dish. Repeat, until you have 12 balls (you may end up with a couple more or less).
Bake for 20-25 minutes, until cooked all the way through. Remove from oven, and pour hot sauce over the top. Return to oven for 5 minutes to heat hot sauce. Enjoy with your Mexican caveman.
*Ground chicken is much stickier than ground turkey or beef, so it is helpful to lightly wet your hands between meatballs. This is also why I don’t bother to add an egg and breadcrumbs.