Sunday, February 3, 2013

Goat Cheese Dip & Buffalo Meatballs

Goat Cheese Dip (without the fat!) 

1 garlic clove, crushed
2 tsp minced shallot
1 tbsp. of red wine vinegar
1 tsp. of Worchestire
2/3 cup of plain no fat Greek yogurt
2 tbsp of crumbled goat Cheese
1 tbsp of skim milk
Salt and pepper

Combine all ingredients and enjoy!
Serve with veggies. Carrots, celery, bell peppers and cucumbers.
Makes 6 - 2t bsp. servings

Buffalo Meatballs


1 pound ground turkey
1 pound lean ground beef
1 pound lean ground sausage
1/2 small onion, grated
2 cloves garlic, grated
1 shallot chopped
1/2 cup parsley, chopped
2 tsp of smoked Paprika
1 tsp cayenne pepper
Salt and freshly ground black pepper
1/2 cup hot sauce
1/2 cup ketchup
Tbsp mustard
2-3 Tbsp Honey

Garnishes: Goat Cheese, Feta or Blue Cheese Crumbles
A couple of handfuls celery sticks and Carrot sticks


Preheat oven to 400F.
In a large bowl, combine the ground meats, onion, garlic, parsley, paprika and cayenne.Season with salt and black pepper.

Take about two tablespoons of meat mixture and roll between the palms of your hand to form a meatball about the size of a golf ball.
Place meatballs on a rimmed baking sheet lightly coated with cooking spray.Pop them in the oven and cook for 15-20 minutes or until they are cooked through.
While the meatballs are baking, heat the hot sauce, ketchup, mustard, and honey in a large skillet. Toss the baked meatballs in the hot sauce to coat.
Serve the meatballs with celery and carrot sticks and some blue cheese dressing for dipping!!Enjoy!

Makes about 30 meatballs.

Thanks to my friend Stephanie for the ideas!

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