Dimensions Weekly Mens Lifestyle Magazine
Buy Here at Amazon.com “Free Kick” Ultimate Party Meatball Sub
Meatball Mixture
2 pounds ground beef
1 cup seasoned bread crumbs
2 whole eggs
2 tablespoons dried parsley
Sauce
1 14oz. can Ocean Spray® Jellied Cranberry Sauce
1 12oz. bottle Heinz® Chili Sauce
Sub Goodies
6 6-inch sub rolls
2 red peppers, cleaned, cut into strips and rubbed with olive oil
1 large onion, cut in 6 round slices and rubbed with olive oil
1 cup shredded Mozzarella cheese
1. In a large bowl, combine the Meatball Mixture. Divide the mixture into four equal piles. You should be able to
make eight or nine meatballs from each pile.
2. Preheat a large sauté pan over medium heat and cook the meatballs until they appear brown and firm.
Check one for doneness. This can also be done on the grill.
3. In a large saucepan, combine the jellied cranberry sauce and chili sauce. Cook over medium-low heat and
stir until smooth.
4. Add cooked meatballs to the sauce. Simmer for five minutes stirring occasionally and then serve.
5. At the same time you place the cooked meatballs in the sauce, grill the onions and peppers for a couple
minutes on each side. This can also be done in a sauté pan with some olive oil.
6. To build the subs, cut the rolls lengthwise, without cutting all the way through the rolls. Place some cooked
onion and pepper in the roll. Add the cooked meatballs and sauce and top with shredded Mozzarella cheese.
Makes six subs.
Transport prepped items in sealed containers in a cooler with sufficient ice or ice packs Make the sauce at your
event and add the meatballs to the sauce. Heat meatballs until hot. Cook the onion and peppers at your event.
“Goal Line Stand” Hot Wings
2 pounds chicken wings
Marinade
1 12oz. beer
Juice of 2 limes
1/4 cup Cholula® Hot Sauce
1 tablespoon chili powder
2 tablespoon freshly chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
Glaze
1 cup honey
1/4 cup Cholula® Hot Sauce
2 tablespoon freshly chopped cilantro
1. Rinse chicken wings with cold water. Using a sharp knife or kitchen shears, cut the drumettes from the wing
tip. Place all pieces in a resealable plastic gallon bag.
2. In a bowl, combine the Marinade ingredients and pour over chicken pieces. Seal the bag and refrigerate for
a minimum of three hours (overnight is best).
3. In a plastic container, combine the Glaze ingredients and refrigerate for use.
4. Preheat the barbecue grill to medium heat and place on the chicken wing pieces. Discard the bag with the
marinade. NOTE: Never re-use marinade that was used for raw meat or fish. Cook the chicken for
approximately four minutes on each side.
5. Brush the chicken with glaze and flip the chicken and glaze other side. Repeat until the chicken is
completely cooked. Remove from the grill and serve. Makes four to six servings.
TAILGATE TIP: If you plan to enjoy this away from home, we recommend that you prep everything at home
through Step #3. Transport these prepped items to your event in a cooler with sufficient ice or ice packs. Begin
again with Step #4 at your event. NOTE: If the wings have marinated for a sufficient amount of time, discard
the marinade at home and just bring the prepped wing pieces in a sealed bag. This will eliminate the chance of
marinade leaking in your cooler.
-DW | Food and Drink