Hot Balls And Herbalicious Sauce

Watching sports on TV should always include lots of snacks.  The more food you have, the better the game, if you ask me.  Instead of going through all the steps for hot wings, just make these hot balls.  Not as much work, but just as much flavor.  You'll be the winner, no matter what the score!

For the Herbalicious Sauce:
3/4 c Plain Greek Yogurt or Sour Cream
1/4 c Mayonnaise
1/4 c Buttermilk
1/4 c Chopped Fresh Chives
2 Tbsp Chopped Fresh Dill
1 Tbsp Chopped Fresh Flat Leaf Parsley
​1 Clove Garlic - Crushed
1/2 tsp Kosher Salt
​Few Grinds of Fresh Black Pepper

For the Hot Balls:
1 lb Ground Chicken
1 Tbsp Olive Oil 
1/4 c Chopped Shallot
2 Cloves Garlic - Chopped
1/3 c Panko Bread Crumbs
1 tsp Poultry Seasoning
1/4 c Whole Milk
1 Tbsp Chopped Flat Leaf Parsley
1 tsp Kosher Salt
1 Egg - Slightly Beaten
2 oz Blue Cheese
2 Tbsp Unsalted Butter - Melted
​1/3 c Redd's Hot Sauce

Make the Herbalicious Sauce First...
In a medium size bowl combine all the ingredients and stir to combine.  Cover with plastic wrap and refrigerate for at least 3 hours.

Time to Make The Hot Balls!
Pre-heat over to 350 degrees.  Spray a cookie sheet with non-stick cooking spray and set aside.

In a small skillet heat the olive oil over medium heat and add the shallot.  Cook for 2 - 3 minutes.  Add the garlic and cook for another 2 minutes.  Remove from heat.

Scrap the shallot and garlic mixture, with as much of the olive oil as you can, into a large bowl.  Add the Panko bread crumbs, poultry seasoning, milk, chopped parsley and salt.  Stir to combine.  Set the mixture aside for about 10 minutes to let the bread crumbs absorb the milk. 

While the mixture is resting gently cut the blue cheese into 20 small cubes and set aside. 

Add the ground chicken and egg.  Using a large spatula, or your hands, stir to combine the mixture - it will be sticky.  Portion the chicken mixture into 20 golf ball size balls, placing a piece of blue cheese in the center of each ball. 

Place the balls on the greased cookie sheet with a bit of space between each one.  Bake in the oven for 20 minutes.

While the balls are baking, melt the butter and then mix in the hot sauce.  Remove the balls  from the oven.  With a brush, coat each ball with a layer of hot sauce - using about 2/3 of the sauce.  Switch the oven to broil and cook for another 2 - 3 minutes.  You will want the balls to develop a lightly golden, crispy texture.  Turn the oven off and remove the balls.  Brush the remaining hot sauce mixture on them.  Let rest about 5 minutes.

Remove the Herbalicious Sauce from the fridge.  Give it a stir and a taste.  If needed add a pinch or two of salt.

On a platter, place a container of the Herbalicious Sauce in one part, the Hot Balls in another part and some carrot and celery sticks in another part.  Sprinkle the sauce and balls with a pinch or two of chopped parsley and serve.

Makes 20 balls with enough dip for balls and veggies.

But Dawn... I don't like Blue Cheese, do I need to include it? Yes, you can make the recipe without the Blue Cheese, but you will be missing out.  The Blue Cheese adds a bit of creaminess and tang to the balls, but does not have the over powering blue cheese taste.  Give it a try!