Football season is here! I wanted to take our favorite football food but class it up with a new way to enjoy it! We all love the buffalo wings and fries with an ice cold beer when we watch football right?! This dinner takes that to a new level! When I developed this dinner, my mouth was watering just thinking about all the things I could do to keep elevating the flavors! I tested a couple different versions of the meatball and finally landed on this easy, perfect meatball that is loaded with so much flavor and pairs with the buffalo sauce and blue cheese drizzle perfectly! I started with a different idea for the tater cakes, but after testing, knew that a simple, cheesy tater cake was the way to go for this dinner! I decided to create a simple shaved celery and apple salad which was the perfect side for this dinner as the crisp and refreshing flavors of the celery and apple cut the richness that comes from the main course. Crack your favorite cold beer and enjoy this D to the LISH dinner as you watch your favorite team play!
Stuffed Buffalo Chicken Meatballs with Cheddar Scallion Tater Cakes & Blue Cheese Drizzle
4
servings30
minutes20
minutesIngredients
*For the Meatballs*
1 lb 1 Ground Chicken
10-12 10-12 Mini Mozzarella Cheese Balls
1/4 cup 1/4 Plain Bread Crumbs
2 Tbsp 2 Ranch Seasoning *See notes for homemade version*
1 1 Egg
*For the Buffalo Sauce*
1 cup 1 Franks Red Hot
1/4 cup 1/4 Butter
*For the Blue Cheese Drizzle*
1/2 cup 1/2 Heavy Cream
1/3 lb 1/3 Blue Cheese
1 Tbsp 1 Worcestershire Sauce
*For the Tater Cakes*
1 lb 1 Russet Potatoes
1 cup 1 Shredded Cheddar Cheese
1/3 cup 1/3 Scallions
2 2 Eggs
6 Tbsp 6 Flour
S&P to Taste
*For the Celery & Apple Salad*
2-3 2-3 Stalks of Celery
1 1 Honeycrisp Apple
1/4 cup 1/4 Rough Chopped Walnuts
1/4 cup 1/4 Blue Cheese Crumbles
*Maple Dijon Vinaigrette*
1/4 cup 1/4 Olive Oil
1/4 cup 1/4 Maple Syrup
1 1/2 Tbsp 1 1/2 Apple Cider Vinegar
1 Tbsp 1 Dijon Mustard
1/2 1/2 Small Shallot Grated
1 1 Small Garlic Clove Grated
S&P to Taste
Directions
- To begin, mix ingredients to make meatballs. Stuff one mozzarella cheese ball into each meatball. Bake meatballs at 400 degrees for 20 minutes, flipping at 10 minutes
- Melt Franks red hot and butter in skillet. When meatballs are out of the oven, place them in the buffalo sauce and let them simmer on low for a few minutes to incorporate the flavors into the meatballs
- To make tater cakes, cook potatoes using your preferred method and mash them. Season with S&P. Add remaining ingredients and mix. Add 1/4 cup vegetable oil to your skillet and heat through. Using a cookie scoop, place tater mounds in skillet and gently press them down into cakes. Fry on each side about 3 minutes per side until nice and brown. Remove onto paper towel lined plate to cool
- In a small saucepot, add ingredients for blue cheese drizzle and melt slowly whisking to combine
- To make the Celery & Apple Salad, make dressing first in a jar and shake well to combine ingredients. Shave celery on a mandolin, slice apple and chop walnuts. Add everything to a bowl. Toss dressing in salad. Garnish with celery leaves and blue cheese crumbles
- To plate, place tater cakes on plate, top with meatballs, blue cheese drizzle and garnish with blue cheese crumbles
Recipe Video
Notes
- Homemade Ranch Seasoning: 1 Tbsp Dried Dillweed, 1/2 Tbsp Dried Parsley, 1/2 Tbsp Dried Oregano, 2 tsp Garlic Powder, 2 tsp Onion Powder, 1 tsp Black Pepper, 1/2 tsp Salt