It is that time of year! Sports and more sports. We love to invite friends over to watch some of our favorite teams and small bite appetizers are the best foods to have on hand. Folks love them. Here are a few of our big hits.
Asian Meatballs
To make this ahead: cook the meatballs and prepare the sauce separately. Refrigerate separately until serving time. Then reheat the sauce, add the meatballs and cook until the meatballs are hot. Pour into a serving bowl.
For the Meatballs
1 lb organic ground chicken or pork
1 tablespoon grated ginger
1/4 cup finely chopped scallions
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
Peanut oil
For the Sauce
1 teaspoon sesame oil
6 tablespoon unseasoned rice wine vinegar
1 tablespoon regular soy sauce
4 tablespoons sweet soy sauce
1 tablespoon Gochujang (red chili paste)
1/2 cup water
6 tablespoons brown sugar
1 teaspoon arrowroot powder or cornstarch
1/2 cup finely chopped scallions
To make the meatballs:
Combine all of the meatball ingredients in a medium mixing bowl and mix thoroughly.
Using a cookie scoop form into 21-22 one inch balls and saute in peanut oil over medium heat until cooked through and crispy. Drain on paper towels.
To make the sauce:
Combine the sesame oil, vinegar, soy sauces, chili paste, water, sugar and arrowroot in a small saucepan. Reserve the scallions.
Whisk until combined and bring to a boil.
Simmer for five minutes until thickened.
To serve:
Add the cooked meatballs and scallions to the thickened sauce and stir to coat. Heat for a few minutes. Pour into a shallow serving dish.
Spinach Stuffed Mushrooms
This recipe can be made ahead and refrigerated. Bring to room temperature and bake before serving.
Ingredients
15 large mushrooms cleaned and stems removed
Spinach filling
1 scallion, minced
1 small garlic, grated
1 pkg frozen spinach, defrosted and squeezed dry
2 tablespoons heavy cream
4 oz cream cheese at room temperature
3 ounces feta cheese
1/4 teaspoon Greek seasoning or dried oregano
1/4 teaspoon pepper
Olive oil
Directions
Hollow out the mushrooms and reserve the mushroom stems for another use.
Preheat the oven to 375 degrees F. Place 2 tablespoons of butter in a glass baking dish and put the dish in the oven while the oven preheats.
Combine all the filling ingredients in a mixing bowl. Stuff the caps with the filling and place in the hot prepared pan.
Bake for 20 minutes or until golden brown.Place on a serving platter.
If the Mushrooms have been in the refrigerator, bring them to room temperature for an hour before cooking.
They may need to be baked a little longer.
Mini Crab Puffs with Remoulade Sauce
The crab puffs can be baked ahead, refrigerated and reheated just before game time.
Ingredients
1/2 pound fresh crab meat
2 tablespoons minced bell pepper
2 tablespoons minced celery
1 scallion, minced
1 garlic clove, grated
1 tablespoon finely chopped chives
1 tablespoon mayonnaise
1 egg
1/2 tablespoon baking powder
1/2 tablespoon Worcestershire sauce
1 teaspoon crab seasoning (recommended Old Bay)
2 tablespoons almond flour or all purpose flour
Directions
Combine all the ingredients except the crab in a mixing bowl. Mix well and then fold in the crab meat.
Cover the bowl and chill the mixture until ready to bake.
Coat a mini muffin pan with cooking spray and, using a cookie scoop, fill 15 openings to the top of the muffin cup with the crab mixture.
Bake at 350 degrees F for 15 -20 minutes until cooked through and lightly golden brown.
Cool in the pan for 10 minutes and remove to a serving platter.
Serve with
Remoulade Sauce
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 teaspoon pickle relish
1/4 teaspoon fresh lemon juice
¼ teaspoon black pepper
Directions
Combine all the ingredients in a serving dish. Whisk until completely mixed. Cover and refrigerate until serving time.
Ocean Bream
These look incredible, Jovina. I want somebody to make them for me! I will slyly send this page to my husband – he might get the subtle hint 😉 Thank you for sharing. Those crab puffs look especially appetising!
Jovina Coughlin
Thank you so much. Hope your husband makes them. So good.
Marisa Franca @ All Our Way
It’s always great to add to my collection of finger foods. They are so popular that sometimes our kids when they visit, would just as soon have lots of delicious appetizers than a formal meal. Thank you for sharing. Hope you have a wonderful day and I’m praying that the brewing storm will wear itself out over the water and not land.
Jovina Coughlin
Right now we may have that storm come our way. Hoping it peters out. Kids love these appetizers. Thanks Marisa.
Karen
Love the sound of your Asian meatballs. I can’t wait to try them when we get back home from Europe.
For the Love of Cooking
Those crab puffs have me drooling.
Ann
Everything sound so good my kids love appetizers so
I must try some of these mushrooms sound great also crab
Thank you for sharing
Jovina Coughlin
Thank you so much for your comment.