Holiday season is in high gear, so whether you want to make these buffalo meatballs as a holiday appetizer or as an everyday meal by tossing it with some marinara and pasta for a comfort dish, Johnsonville Meatballs has you handled.
Today I’m sharing them as a party food, since it’s an appetizer I’ll be serving for my New Year’s Eve soiree.
Here’s the best part about this party dish, Johnsonville does most of the work–no chopping, no mixing, no worrying about creating the right flavor–it’s all there and ready to go. To get started, grab a bag, thaw the meatballs, poke holes through out, soak it in your favorite hot sauce. Then roll it in panko crumbs and give it quick deep fry – done. If you really want to step it up, insert a bit of mozzarella cheese in the center and a spicy, cheesy meatball bomb.
*This post is in collaboration with Johnsonville. However, all opinions are my own.
Yield: 2 dozen meatballs
- 1 bag of Johnsonville Homestyle Meatballs
- 1 cup hot sauce
- 1 1/2 cup panko bread crumbs
- 6-8 cups vegetable oil
- blue cheese dressing
Thaw meatballs in refrigerator. Use a wooden skewer and pierce meatballs through out. Place meatballs in a shallow bowl with hot sauce, toss to combine. Transfer bowl to refrigerator and set aside to chill for an hour.
In large pot, bring oil to 375 degrees F. Remove from refrigerator and dredge meatballs through egg and then panko bread crumbs. Fry meatballs in batches, making sure not to crowd them and oil is temperature is at 375 degrees F, before adding each subsequent batch. Fry fry until golden brown. Remove from oil and transfer to wire rack to cool. Serve with blue cheese dressing.