Tasty Tailgate Treats Holy Balls

• 1 cup bread crumbs or cracker crumbs Note: use what you love, or get creative: I used Corn Flakes crumbs, but panko crumbs work well too.
• 4 Tbsp melted butter, for brushing

Dipping Sauce, Optional

• 1/2 cup mayonnaise, I used Duke’s
• 2 Tbsp hot sauce, or more to taste
• pinch salt
• squeeze of lemon juice

Directions: 

1. If necessary, drain your crabmeat well. If it is very lumpy, break the larger pieces down gently with a fork, or your fingers. Note: while you would never do this for crab cakes, we need to break up any lumps of crab for these small balls.
2. In a large mixing bowl, put the mayonnaise, egg, lemon juice, Worcestershire sauce, mustard, hot sauce, Old Bay, and salt and whisk together until well combined.
3. Add the crab and breadcrumbs to the bowl and gently fold until everything is evenly incorporated. It will be quite wet and loose.
4. Cover with plastic wrap and refrigerate for at least 30 minutes, but you can leave it longer if you like.
5. Preheat oven to 450F and line 2 baking sheets with parchment paper. Put the coating crumbs in a bowl and melt the butter.
6. Use a small scoop to portion out rounded tablespoons of the crab mixture and set them on the baking sheets. If your mixture is so wet that you cannot form it into little mounds, then go back and add a bit more crumbs to firm it up. You want a very moist mixture but it should be able to hold together loosely. When you are finished scooping all the crab, go back and roll each little mound into a round ball.
7. Roll each ball in the crumbs to coat thoroughly. I like to use my left hand to move the wet crab balls and keep my right hand dry to coat them with the crumbs. You can re-roll the balls around as you coat them.
8. Place back on the baking sheets. Use a pastry brush to dab some melted butter over the top of each ball.
9. Bake for 15 minutes in the center of the oven. You may need to bake them in batches for the best results. If your oven runs hot you may want to turn down the temperature by 25F or so.
10. Serve the crab balls hot, with sauce and lemon wedges. They will be soft and delicate, so move them carefully.

Buffalo Chicken Cheese Balls

Ingredients:

• 1 store-bought rotisserie chicken
• 1/4 cup hot sauce (or to taste)
• 1 tsp ground black pepper
• 1 3/4 cup Ellsworth Sharp Cheddar, shredded
• 1/4 cup sliced green onions
• 1 cup all-purpose flour
• 3 eggs, lightly beaten
• 1 cup panko bread crumbs
• vegetable oil for frying

Directions:

1. Heat oil to 350°F
2. Pick meat from chicken, discard the skin, and shred the meat
3. Place chicken in a large bowl and add hot sauce, pepper, cheese, and green onions and mix
4. Roll chicken into 2oz balls (about golf ball size)
5. Place flour, eggs, and bread crumbs into 3 separate bowls.
6. Roll each ball in the flour, then the egg, then the bread crumbs. Set aside
7. When the oil is hot, deep fry the chicken balls in batches.
8. Cook for about 2 min per batch.
9. Remove the chicken to a paper towel-lined plate to drain excess oil.
10. Serve with desired dipping sauce

Enchilada Meatballs

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Ingredients:

• 1 lb. ground beef
• 1/2 c. bread crumbs
• 1 egg
• 2 cloves garlic, minced
• 2 Tbsp. freshly chopped cilantro, plus more for garnish (optional)
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 1 jalapeño, minced
• 1 (19-oz.) can enchilada sauce
• 1/2 (15-oz.) can black beans, drained
• 1 cup sweet corn
• 1 cup shredded cheddar
• 1 cup Monterey jack
• 1 avocado, sliced
• Tortillas, for serving (optional)
• Sour cream, for serving (optional)

Directions:

1. Preheat oven to 375°. In a large bowl, combine ground beef, bread crumbs, egg, garlic, cilantro, chili powder, cumin, and oregano.
2. Season mixture with salt and pepper, then form into meatballs about 2” in diameter.
3. In a large skillet over medium heat, heat 1 tablespoon oil.
4. Add meatballs and cook to an internal temperature of 145°, about 2 minutes per side.
5. Remove from skillet and transfer to a plate while you make sauce.
6. Add remaining 1 tablespoon olive oil to skillet.
7. Add onion and jalapeño and cook until soft, about 5 minutes.
8. Stir in enchilada sauce, black beans, and corn, and bring the mixture to a simmer.
9. Return meatballs to skillet, tossing them in sauce.
10. Top meatballs with cheeses and bake until beef is cooked through and the cheeses are melty, about 15 minutes more.
11. Garnish skillet with avocado and more cilantro.
12. Serve with warmed tortillas and sour cream.

Peanut Butter & Bacon Energy Balls

Ingredients:

• 1 cup of oats
• 2-4 tbsp all-natural peanut butter
• 1-2 tbsp raw local honey
• 2 tbsp fried & crumbled bacon – please choose all natural with no msg
• 1 tsp pure vanilla extract

Directions:

1. Pulse the oats in a food processor until coarsely chopped.
2. Add the peanut butter starting at 2 tbsp and adjust as necessary. Pulse.
3. Add the honey and vanilla. Pulse again and adjust until the hold together but are not sticky.
4. Add the crumbled bacon and pulse again.
5. Form into balls.
6. Store tightly covered in the refrigerator.

On The Menu

Next week we will have more tasty treats to tantalize you and your football-loving friends. Let’s hope this weekend’s games are as exciting as last weekend. Enjoy the games and the snacks.