Spicy Chicken Meatballs Or as Candice calls them: Sizzling Crackballs Paired with our More Than Muse-2016 Sauvignon Blanc
I belong to a great community of people that not just love sharing all of the awesome things we find. We actually share information and knowledge about the things we promote. We represent a Wine of the Month Club, that ships Beautiful Fine Wines from California every month. Some of us are just Customers, some of us made it a side gig to just earn FREE WINE every month, and some of us actually promote this club full time and enjoy passive income for doing so.
This is a wine discovery club and wine education club as well. So we have a Meeting LIVE on zoom every saturday afternoon and share more knowledge about Wine and Food pairing. It is such a fun time, as well as educational time. Every week we will have someone cooking live on the show and sharing with us the recipe for the dish, as well as the wine they paired it with and WHY.
Below is a dish and pairing a Friend and community member named Candice shared with all of us. Super deliscious, easy to do, and one of my favorite foods. Thanks Candice. Spicy Chicken Meatballs with a great side of Candice flare. Iasked for her permission to share this with all of you.
Sizzling Crackballs drizzling sauce of sweet and spicy glaze over ground chicken crackballs cooked. Matched with our More Than Muse 2016 Sauvignon Blanc fine wine selection. It’s surprising that the combination of these two pulls out the spices because it’s so exquisite but tart. A luxurious culinary adventure awaits. Our wines come from the charming Napa Valley, where vines bathed in sunlight extend endlessly. With Crackballs and my choice of this amazing Souvignon Blanc, a culinary combination made in heaven. Our Grapes are tucked away among luscious grapevines and rolling hills, and our wine markers have mastered the art of creating Fine Wine.
Sizzling Crackballs-Super Bowl Halftime Munchie for 2024
These bite-sized appetizers are ideal for parties and get-togethers, and with the Super Bowl approaching, now is the ideal moment to include this recipe in your Sunday Funday menu of party-perfect items. You just can’t get enough of them since they are so tasty. Why do you suppose my son called them crackballs? You can’t stop thinking about them, in addition to finding it impossible to get enough of them. And every time you do, crackballs have a way of making your mouth water. For that incredible taste that not just any chicken balls can give you. I got them ready last night so I could take some photos to share ahead of this Saturday’s Wine and Traditions Pairing. And all I’ve thought about all day today is how I want some more crackballs!
What sets these chicken balls apart from every other recipe? It’s in the Franks Hot Sauce. (this made me Happy Candice)
What, then, makes them so delicious that my kid thought they deserved to be called “CRAKBALLS”? The spicy sauce adds literally the spice. But any spicy sauce would not do.
The secret to this recipe is that the sweet but spicy, tangy sauce is carefully blended and poured over the perfectly cooked ground chicken crackballs. Taste senses tingle with anticipation as each mouthful is a wonderful combination of crunchy and silky textures.
If you’re wondering if they freeze well and taste just as good, the answer is yes to both of the following:
I always use my handy throw-away gloves to mix the ingredients uniformly and ensure that every ball is precisely the appropriate consistency.
- Mix the ingredients together as directed in the recipe, shape them into balls, and place them on parchment paper (or wax paper if you’re not baking at the moment). After that, flash freeze them for two hours. After that, put it in the zip-lock bag that is safe to store in the freezer. Chill until you’re ready to bake. Remove from the freezer and bake at your convenience. When baking time comes, move them to a parchment paper-lined baking sheet and bake for 12 minutes at 475 degrees. Ten more minutes.
- You may bake these in advance by following the recipe, letting them cool completely, and then lining the sheets with parchment paper. I like to do this before hand-spraying with coconut spray, to prevent the crackballs from sticking to the paper and creating a mess when I take it out later to reheat. After wrapping, place them in a freezer-safe zip-top bag. When it’s time to cook them, put them on a baking sheet covered with parchment paper and preheat the oven to 375 degrees. You can then serve or reheat them at that temperature. 10 to twelve minutes at a time.
My palate is growing; this pairing helped me to understand a lot deeper into the different flavors I have never expressed before…
This pairing definitely gives your palate a teasing explosion of yummy sensation. The anticipation is when the hot, zesty, tangy, and spicy sauce-infused sizzling crackballs are combined with the 2016 More Than Muse Sauvignon Blanc, Napa, California.
- Zingy Citrus: The acidity of the wine and the zesty elements of the Sauvignon Blanc, such as lime and grapefruit, will work together to create a light and crisp taste explosion that highlights the tanginess of the hot sauce.
- Tropical Harmony: The tropical fruit flavors of the Sauvignon Blanc will work nicely with the heat and spice of the sauce to create the perfect balance between the wine’s tropical fruit tastes, such as pineapple or passion fruit, and the sauce’s scorching kick.
- A complex and well-balanced taste will result from the wine’s acidity and the sweetness of the sauce, which will make for a delicious contrast to the spice. Proper Sweetness and Heat: The hint of brown sugar in the crack ball sauce will harmonize with the natural sweetness of the wine.
- Textural Contrast: The sharp exterior of the crack balls and the soft, ground chicken interior will contrast with the Sauvignon Blanc’s crisp, silky mouthfeel, giving each mouthful greater depth and complexity and adding to the overall enjoyment of the pairing.
Sizzling Crackballs will you try them?
The combination of the 2016 More Than Muse Sauvignon Blanc with the spicy sauce and Sizzling Crackballs is essentially a symphony of contrasts and harmonies.
The fruity overtones and refreshing citrus flavors, together with the interplay of flavors and textures, all entice the senses during this tasting. A remarkable and fulfilling tasting experience is produced by this striking combination, which brings out the individuality of the wine and my son’s One Day Famous CrackBalls.
Recipe for “Sizzling Crackballs”
Stove-top simmered sauce:
- 1/2 cup per pound of ground chicken-franks Hot Sauce
- 1 tablespoon- Apple Cider vinegar
- 1/2-brown Sugar
- 1 teaspoon-Butter
Crackball Ingredients:
(Per 1 pound of ground chicken, if more double sauce per lb of chicken, approximately 20 Crackballs)
- Take ground chicken dump in a big bowl
- add 2 eggs per. pound of chicken
- 1 1/2 cups of Panko original crumbs per 1 lb.
- 1/8 cup of Franks Hot sauce
- I wear gloves and mix all this really evenly together, then roll out 20–24 balls and place them on a cookie sheet with parchment paper before the balls. Preheat the oven to 475 degrees. When ready, add oven and cook for 12 minutes, no more. The sauce should be ready to roll each ball through the and place back on cookie sheet, put back in oven for 2 more minutes. take out.)
Place on a pretty platter drizzle with left over sauce and serve at your favorite family gathering or party. And watch the guest love them and want more.