Monday, September 14, 2009

Melissa's Buffalo Bleu Balls in Red Mud Sauce

Buffalo Bleu Balls in Red Mud Sauce

Bill Murray stars as Tripper, the nutty leader (and trainer) of a motley crew of camp counselors. But Tripper proves to be more than just a wild and wacky leader, as he takes a special interest in Rudy, an insecure camper. Thought for the day: "It Just Doesn't Matter!" Directed by Ivan Reitman, who went on to helm such hits as TWINS and GHOSTBUSTERS.

OOPS! That's the WRONG Meatballs! But hey, anything goes here right?

So no I did not attempt to direct a remake of the classic movie in my kitchen. I did however, attempt to create a moist, succulent version of an American staple, although Italian in origin.

Meatballs are more than just a garnish for a huge plate of spaghetti! They make an awesome sandwich, a great topping for pizza, a decadent soup, and AMAZING appetizers like the recipe I'll share with you today.
Fall is in the air and with the crisp breeze and colorful leaves comes the start of FOOTBALL, FOOTBALL season! What a great appetizer for any game! I mean, footBALL, meatBALL, they were just created to form a beautiful partnership! They're hearty enough to feed the menfolk and a basic recipe provides enough to feed the masses.

I decided to take a bit of a "Clean-out the fridge" approach, as you can do with meatballs. They allow themselves to successfully take on most any ingredient you can thow in the bowl! After taking inventory, and locating a brilliant bit of Shropshire Bleu cheese hiding in my cheese drawer, I decided on Buffalo Bleu Balls...a little spicy, a little saucy and a little sassy.
Buffalo Bleu Balls in Red Mud Sauce

• 3.5 pounds lean ground beef
• 1 package Onion Soup mix
 • 1 cup Rye bread crumbs
• 1/2 cup crumbled bleu cheese
• 1/4 cup chopped onion
• 1/4 cup chopped red apple
• 2 eggs
• 1/2 cup Texas Pete hot sauce (reserve 1/4 cup for sauce)
• 1 Tbsp Worchestershire sauce
• 2 Tbsp minced garlic
• 2-3 dashes Liquid Smoke
• Salt and pepper to taste

First, place your ground beef in a bowl and add remainder of ingredients. Mash lightly with your hands until the ingredients are well combined. Keep in mind, the more you play with your meat, the more tough and dry it will become (sound familiar?) Pay close attention to the consistency of the must keep it moist and well lubbed for proper balling to occur.

After meat is well belnded, form your balls. I prefer to use a cookie scoop to ensure all balls are uniform in size. I just love balls in uniform :) Finally bake your balls at 350 degrees for approximately 15-20 minutes or until no longer pink in the center. It is appropriate to sample and test your balls. I do not commit to (serving) anything I haven't sampled.

Finally, remove your balls from the oven and serve with the red mud dipping sauce; recipe listed below.

This recipe should provide you and your guests with over 48 mouthwatering, scrumptious balls perfect for tailgaiting or any other occasion! Bon appetit'!

Red Mud Sauce:
1/4 cup reserved Texas Pete
1 stick melted butter
1/4 cup cider vinegar
1 tbsp. honey
1 tsp. crushed red pepper
1/4 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp coriander

Bring to a boil in a small sauce pan. Allow to cool before serving.


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