at home
carla hall
game day
snacks
meatballs
party snacks
chicken
slaw
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Chef Carla Hall, host of "Taste of the NFL,"shares a recipe foreasy chicken meatballsmade with crushed tortilla chips,plustangy slaw. Servewith corn tortillasfromfor some serious game day grub.
Pro Tip:You canmake the slaw and cover and refrigerate it overnight, but it's best tossed at the last minute or about 30 minutes before serving.
For another idea for yourSuper Bowl viewing partyfrom this episode, check outRach's Philly Cheesesteaks you can make with chicken, turkey or pork—and don't miss her interview withNFLWashington Football Team's quarterback Alex Smith, wherehe opened up about his anxiety around returning to the field after brutal leg injury.
Click here for a free live stream to watch the Super Bowl on CBS.
FYI!You can order Carla Hall's Nashville Hot Fried Chicken,Oatmeal Sandwich Cookies + more online right now.
Ingredients
For the Spicy Ketchup:
- 1 cup ketchup
- 1 tablespoon green chile hot pepper sauce
- 1 tablespoon light brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons Worcestershire sauce
For theChicken Tortilla Meatballs:
- ½ cup milk
- 1 large egg
- 1 cup crushed tortilla chips
- 1 clove garlic, grated
- 1 tablespoon finely chopped freshparsley
- ½ small onion, grated
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- 1 pound ground chicken
- Olive, vegetable or canola oil
- Sliced scallions, for garnish (optional)
- Cotija cheese, for garnish (optional)
- Corntortillas, for serving(optional)
For theTangy Hot Cabbage Slaw:
- ¼ cup white vinegar
- ½ teaspoon kosher salt
- Pinch sugar
- Freshly ground black pepper
- 4 cups very thinly sliced cabbage
- ¼ cup very thinly sliced red onion
- ¼ cup shredded carrot
- ½ jalapeño, stemmed, seeded, andfinely chopped
- ¼ teaspoon dried oregano
Yield
Serves: 4
Preparation
Forthe Spicy Ketchup, combine the ketchup, green chile hot sauce, brown sugar, cumin, Worcestershire, and¼ cupwater in a small pot. Heat through. Set aside.
Forthemeatballs, in a large bowl, combine milk, egg, tortilla chips, garlic, parsley, onion and spices. Let stand 5 minutes.Add the ground chicken, then gently combine with a rubber spatula until thoroughly combined, beingcareful not to overmix. Form mixture into 1-inchmeatballs andarrange onbaking sheets.Refrigeratefor at least 30 minutesto firm up.
Preheat oven to 350˚F.
Remove meatballs fromthe refrigerator. Heat a large skillet with olive or vegetable oil. Sear the meatballs until golden brown on all sides. Transfer to an oven-proof dish.
Spoon the Spicy Ketchupover the seared meatballs and finish in the oven until cooked through, about 5 minutes.
Meanwhile, makethe slaw: In a large bowl, whisk the vinegar, salt, sugar, and pepper until the sugar dissolves. Add the cabbage, onion, carrot, jalapeno, and oregano and tossto combine.
Top the meatballs with scallions and cotija. Serve with the slaw and corn tortillas.
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