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Chef Carla Hall, host of "Taste of the NFL," shares a recipe for easy chicken meatballs made with crushed tortilla chips, plus tangy slaw. Serve with corn tortillas from for some serious game day grub.
Pro Tip: You can make the slaw and cover and refrigerate it overnight, but it's best tossed at the last minute or about 30 minutes before serving.
For another idea for your Super Bowl viewing party from this episode, check out Rach's Philly Cheesesteaks you can make with chicken, turkey or pork—and don't miss her interview with NFL Washington Football Team's quarterback Alex Smith, where he opened up about his anxiety around returning to the field after brutal leg injury.
For the Spicy Ketchup, combine the ketchup, green chile hot sauce, brown sugar, cumin, Worcestershire, and ¼ cup water in a small pot. Heat through. Set aside.
For the meatballs, in a large bowl, combine milk, egg, tortilla chips, garlic, parsley, onion and spices. Let stand 5 minutes. Add the ground chicken, then gently combine with a rubber spatula until thoroughly combined, being careful not to overmix. Form mixture into 1-inch meatballs and arrange on baking sheets. Refrigerate for at least 30 minutes to firm up.
Preheat oven to 350˚F.
Remove meatballs from the refrigerator. Heat a large skillet with olive or vegetable oil. Sear the meatballs until golden brown on all sides. Transfer to an oven-proof dish.
Spoon the Spicy Ketchup over the seared meatballs and finish in the oven until cooked through, about 5 minutes.
Meanwhile, make the slaw: In a large bowl, whisk the vinegar, salt, sugar, and pepper until the sugar dissolves. Add the cabbage, onion, carrot, jalapeno, and oregano and toss to combine.
Top the meatballs with scallions and cotija. Serve with the slaw and corn tortillas.