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Salmon meets blue cheese in these scrumptious little meatballs that get dipped in a spicy Sriracha sauce.
In a small bowl, stir together the dressing ingredients and refrigerate until ready to use. Keep in mind the longer this refrigerates, the better.
In a medium-sized bowl mix together all of meatball ingredients and refrigerate for 30 minutes.
Preheat oven to 375°F. Spray a baking sheet with cooking spray and set it aside.
Make the meatball mixture into about 14-16 meatballs, put them on the baking sheet and bake for 15-17 minutes, turning halfway through the cook time.
You could also fry them in a frying pan on medium-high in a little oil for a few minutes, flipping after about 3-4 minutes.
Serve with dipping sauce.
These taste amazing. I can see these on a hoagie roll with arugula, mayo and fresh tomatoes and a drizzle of hot sauce.
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