Food/Recipes

(KDKA) This week, Rania is whipping up some easy to make snacks great to put out while watching the Steelers in the playoffs.

Ultimate Party Meatballs

3 slices fresh white bread
½ cup milk
3 tablespoons unsalted butter
½ cup finely chopped onion
¾ pound ground chuck
¾ pound ground pork
Kosher salt and coarse ground black pepper to taste
2 large egg yolks
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg

Flour for dusting meatballs
Vegetable oil for frying meatballs

1 – 12 ounce bottle Heinz Chili Sauce
1 - 16 ounce can Ocean Spray Jellied Cranberry Sauce

Directions:

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a small skillet over medium heat, melt the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

Combine the bread and milk mixture, ground chuck, pork, egg yolks, salt and black pepper to taste, allspice, nutmeg, and onions. Blend mixture well, but don't overwork, as the result will be a dense meatball. Roll the mixture into 1-inch meatballs.

Heat enough vegetable oil to cover the bottom of an electric skillet set to 350 degrees. Dust the meatballs with flour to coat well. Add the meatballs to the skillet and fry until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to paper towels to drain.

Once all of the meatballs are cooked, combine the chili sauce and jellied cranberry sauce in a pot and heat just to the boiling point. Carefully add the meatballs and heat gently. Remove from heat and carefully pour into a fondue pot and serve following the manufacturer's directions.

Yield: approximately 30 meatballs, 4 to 6 servings



Parmesan Chicken Tenders

1 ½ pounds chicken tenders (about 18)
1 cup flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs
1 cup Italian bread crumbs
¾ cup grated Parmesan
Unsalted butter
Extra Virgin olive oil

Mom's Onion Dip (See recipe)

Directions:

Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs with 1 tablespoon of water in another shallow bowl. Combine the breadcrumbs and Parmesan in another shallow bowl. Dredge the chicken tenders on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the chicken tenders on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken tenders.

Serve with Mom's Onion Dip

You can keep the chicken tenders warm for about 15 minutes on a sheet pan in a preheated 200 degree oven.

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 servings

Mom's Onion Dip

2 large Vidalia onions
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
¼ teaspoon ground cayenne pepper
1 teaspoon Wyler's Beef Bouillon Granules
Freshly ground black pepper to taste
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (you will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, Wyler's beef bouillon granules, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature as a dip with the Parmesan Chicken Tenders.

Prep Time: 15 minutes
Cook Time: 30 minutes

Serves: 2 cups



Sweet and Spicy Meatball Fondue

3 slices fresh white bread
½ cup milk
3 tablespoons unsalted butter
½ cup finely chopped onion
¾ pound ground chuck
¾ pound ground pork
Kosher salt and coarse ground black pepper to taste
2 large egg yolks
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg

Flour for dusting meatballs
Vegetable oil for frying meatballs

1 bottle Heinz Chili Sauce
1 - 10 ounce jar red pepper jelly

Directions:

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a small skillet over medium heat, melt the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

Combine the bread and milk mixture, ground chuck, pork, egg yolks, salt and black pepper to taste, allspice, nutmeg, and onions. Blend mixture well, but don't overwork, as the result will be a dense meatball. Roll the mixture into 1-inch meatballs.

Heat enough vegetable oil to cover the bottom of an electric skillet set to 350 degrees. Dust the meatballs with flour to coat well. Add the meatballs to the skillet and fry until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to paper towels to drain.

Once all of the meatballs are cooked, combine the chili sauce and the red pepper jelly in a pot and heat just to the boiling point. Carefully add the meatballs and heat gently. Remove from heat and carefully pour into a fondue pot and serve following the manufacturer's directions.

Yield: approximately 30 meatballs, 4 to 6 servings

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