Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

For a cool, crunchy slider topping, toss thinly sliced celery and fresh parsley leaves with a splash of Champagne vinegar and drizzle of olive oil. Season with table salt and freshly ground black pepper to taste.

Recipe by Southern Living September 2013

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
30 mins
total:
1 hr 45 mins
Yield:
Makes 32 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients in a mortar bowl or spice grinder; grind to a fine powder, using a pestle or spice grinder. Place chicken, next 6 ingredients, and crushed spices in a large bowl. Combine mixture with hands until blended and smooth (2 minutes). Cover and chill 1 hour.

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  • Preheat oven to 400°. Drop mixture by rounded spoonfuls 1 1/2 inches apart onto a lightly greased aluminum foil-lined jelly-roll pan, using a medium-size cookie scoop (about 1 1/2 inches).

  • Bake at 400° for 10 to 12 minutes or until done. Toss meatballs with hot sauce. Serve on split rolls with Blue Cheese Sauce.

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