Two hearty appetizers for your Super Bowl Sunday party

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SPRINGFIELD, Mo. -- Buffalo Chicken Meatballs

1 LBS Ground Chicken 2 Green Onions, Sliced Thin

¾ cup Bread Crumbs ½ tsp Coarse Salt

1 Large Egg ¼ tsp Black Pepper

1 tsp Minced Garlic ¾ cup Buffalo Sauce

½ tsp Onion Powder ¼ cup Blue Cheese or Ranch Dressing

Combine chicken, bread crumbs, egg, garlic, onion powder, green onion, salt, and pepper. Mix well. Form mixture into about 24 - 1 ½ inch balls and place onto a lined baking sheet with sides. Bake at 400 for 25-30 minutes until cooked thoroughly. Place baked meatballs into a casserole dish. Pour buffalo sauce onto meatballs and stir to coat. Cover and keep warm until ready to serve. Place onto serving platter and drizzle with dressing. Place a toothpick or a celery stick into each meatball sticking up and serve immediately.

Sriracha Steak Poppers

3 TBLS Sriracha 8 oz Cream Cheese, Softened

½ cup Soy Sauce 1 cup Pepper Jack, Shredded

2 tsp Minced Garlic 4 Slices Cooked and Crumbled Bacon

1 tsp Steak Seasoning 10 Jalapeno Peppers

2 LBS Skirt Steak

Combine 2TBLS sriracha with soy, garlic, and steak seasoning in a Ziploc bag. Add the steak and refrigerate for 20 minutes. In a separate bowl, combine 1 TBLS sriracha, cream cheese, pepper jack, and bacon. Remove stems from the jalapenos and slice them lengthwise removing the seeds and the membranes. Fill the hollowed jalapenos with cheese mixture. Cut marinated steak into 20 strips and wrap one strip around each stuffed jalapeno. Place each jalapeno on a lined baking sheet with sides. Bake at 350 for 12-15 minutes until steak is cooked and filling begins to brown. Serve immediately.