Every year pounds of meat are rolled into balls, flavored, dipped, battered, baked, fried or bbqed and consumed by the masses. On National Meatball Day, 2015 we introduce you to some of the greatest meatball recipes we could find on the world wide web. Warning, you may drool, head to the store and attempt these recipes at home. Cheers to National Meatball Day! The greatest day of the year.. so far!
Mozzarella Stuffed Turkey Meatballs. Recipe at bsugarmama.com
It’s Five O’Clock Somewhere Friday: Bourbon Meatballs. Recipe at theviewfromgreatisland.com
French onion stuffed meatballs. Recipe at orwhateveryoudo.com
Smokey mesquite bbq meatball sliders. Recipe at toprecipeblog.com
Meatball Sub on a Stick. Recipe at cookiesandcups.com
Honey-Balsamic BBQ Meatballs. Recipe at iowagirleats.com
Healthy 30 minute Sriracha teriyaki meatball bowls. Recipe at bakerbynature.com
Spicy Lasagna with Sausage Meatballs. Recipe at theviewfromgreatisland.com
For even more delicious meatball recipes visit our PINTEREST page
Use this spice rub on vegetables, pork, chicken, fish.. anything you desire. It will add a rich, spicy coffee chipotle undertone that will make you lick every finger over and over until its gone.
You can purchase the Cattleman’s Q Coffee rub here – warning, this may take the place of your Starbucks.
1. Slater’s 50/50 Bracket Burgers
We blindly support anything Slater’s 50/50 does, but perhaps their most stunning achievement came this past May, when they ran a bracket of their greatest burger hits. It included this hot mess (in a good way!), the Supreme Nacho Burger.
2. Rice Krispies Treats bun burger
Packing enough calories to put Snap, Crackle, and Pop into food comas, here is the sweet treat burger in all its glory. Topped with peanut butter and bacon, this will be a taste you may never forget. You’re welcome.
3. The Habit Burger
Creating habits since 1969, The Habit serves all kinds of burgers from The Santa Barbara Style to the Teriyaki Charburger. Make sure you get a side of the tempura fried green beans.
4. Lark Creek Steak – San Francisco
Our last two burgers are right here in the heart of San Fran. The steakburgers are all aged beef, ground in-house, and often include scraps chopped away while butchering more expensive cuts of meat, like rib eyes and Wagyu filets. The cowboy-style burger tacks on bacon and crispy onion.
While the Valencia St. restaurant has finally added a “normal” burger, we prefer the innovative inside-out burger: Two 4 oz. Marin Sun Farms patties on the outside encase the house-baked bun. It also comes with all the trimmings, as you can see, and the smashed new-potato fries are not to be missed. How do you eat it? With a knife and spork. Obviously.
Do you have a favorite burger? Tell us about it. Published by Hotlicks 2014
2. Banh Mi Hot Dogs
Everything a sophisticated dog could want: cucumber, pickled carrots, cilantro, jalapeño and peanuts. Get the recipe.
4. Slow Cooker Chili Cheese Dogs
These are great for a big group, since you can cook the dogs right IN the chili and let guests go fish for their own. Get the recipe.
5. Jalapeño Pretzel Dogs with Cheddar Beer Sauce
If a hot dog believes it can be a pretzel, who are you to deny its dreams? Get the recipe.
7. Buffalo Hot Dogs
Blue cheese, celery bits, spicy buffalo mayo, and a drizzle of Frank’s for good measure. Get the recipe.
8. Reuben Hot Dogs
Wrapped in pastrami, buried in swiss and sauerkraut, and good enough for anybody’s bubbe. Get the recipe.
9. Bacon-Wrapped Jalapeño Hot Dogs
The love child of a jalapeño popper and a hot dog. Get the recipe.
10. Tot Dog
Tots, cheese sauce, sour cream, and bacon. Get ten more awesome topping ideas here.
11. Pulled Pork Hot Dogs with Broccoli Slaw
It must be good for you if it involves broccoli, right? (RIGHT?) Get the recipe.
13. Crunchy Nacho Crescent Dogs
Wrap a hot dog and a piece of American cheese inside a piece of crescent roll dough. Now roll them in crushed tortilla chips, bake, and congratulate yourself on being a genius. Get the recipe.
14. Hawaiian Hot Dogs with Mango Salsa
Who needs a vacation when you’ve got tropical dogs? Get the recipe.
15. Green Chile Mole Hot Dogs
A little bit of peanut butter is the secret ingredient in this spicy mole. Get the recipe.
18. Sriracha Guacamole Hot Dogs
If you’re gonna have guac, make it hot guac. Get the recipe.
19. Coney Island Hot Dogs
That’s a dog with chili, onions and mustard, to you. Get the recipe.
20. BLT Hot Dogs with Caraway Remoulade
Your favorite sandwich just got dog’d. Get the recipe.
22. Yum Dogs
What could go wrong with a bacon-wrapped dog nestled in a pile of Asian-style slaw? Honestly, nothing. Get the recipe.
23. Mexican Hot Dogs
We’re talking avocado, cilantro, cheese and chipotle mayo. Get the recipe.
24. Hot Dogs with Kimchi Relish
Finally, a good excuse to throw out the weird little jar of pickle relish that’s been languishing in your fridge. You won’t need it anymore. Get the recipe.
2 tablespoons olive oil, divided
1 tablespoon Creole/Cajun seasoning
10 ounces smoked sausage, sliced into
1 pound boneless skinless chicken
breasts, cut into 1 inch pieces
½ pound of raw shrimp peeled and deveined
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce (optional)
2 teaspoons Worcestershire sauce
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat 1 tablespoon of olive oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Creole/Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon olive oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season black pepper, salt, hot pepper sauce (optional), Worcestershire sauce. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 minutes. Stir in raw shrimp and simmer for 5 more minutes, or until liquid is absorbed and shrimp turn pink. ENJOY!
Original recipe makes 4 serving
1 tablespoon chili powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1 pound lean beef sirloin tip, sliced into 1/8 inch strips
1/2 cup brown sugar
- 2/3 cup soy sauce1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce
- 1/3 cup balsamic vinegar
- 5 tablespoons liquid smoke flavoring
- 1/2 cup pineapple juice
- 1 teaspoon red pepper flakes, or to taste (optional)
- In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
- In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
- Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
- Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.
Photo by Pinterest
- 3 cups shredded cooked chicken
- 1/4 to 1/2 cup hot sauce (or more to your taste – spicier the better! Try the Hotlicks Serrano Exrtra Hot Sauce)
- 3 1/2 oz. cream cheese, softened
- 2 cups sharp or medium shredded cheddar cheese
- 1 tsp onion powder
- 1 cup all-purpose flour
- 4 eggs, lightly beaten
- 3 – 4 cups Corn Flakes cereal, crushed
Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and onion powder.
Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet until ready to dip.
In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.
Photo & Recipe by Pinterest (Plainchicken.com)