This is so good, you'll want to smoke a cigarette after eating it. I created this recipe on a whim, and it is one of the best things I've ever made.
Chicken and cheddar meatballs with fresh salsa and a fiery 5 pepper cream sauce.
Before making the meatballs, you will want to prepare your two sauces.
Combine the following in a bowl, and let chill in the fridge for at least 30 minutes.
--Approx. 12-16 ounces of diced fresh tomato, or canned diced tomatoes (last resort)
--1/2 large onion, diced
--1 large fresh jalapeno, diced
--5 splashes of Frank's Red Hot or your favorite hot sauce
--1 rounded tablespoon minced garlic
--Salt and taste, adding salt until the salt level tastes perfect
--Red wine vinegar. Start with 5 splashes. Keep adding 1-2 splashes until it gives you a "bite level" you like. Generally 6-8 splashes works for me.
Fiery 5 Cream Sauce
Place a sauce pan on the stove over an extremely low heat. Next add 2/3rds cup water and 8 ounces of sour cream.
Next add in your seasonings: salt, pepper, onion powder, garlic powder, cumin, ground red pepper and Fiery 5 seasoning. Whisk well. Add in block of cream cheese.
Allow to cook on very low heat for 5 minutes. Break up the cream cheese block with a fork, and whisk slightly every minute until the sauce is no longer lumpy.
Once the sauce is smooth, place in a bowl and chill for at least 30 minutes.
--2/3rds cup water
--8 ounces of sour cream
--1/2 tablespoon of salt
--5-6 turns of fresh cracked black pepper
--Pinch of cumin (3-4 shakes from spice container)
--Small pinch of onion powder (2-3 shakes from spice container)
--1/2 tablespoon of garlic powder
--1/2 tablespoon of ground red pepper
--2 tablespoons of Fiery 5 Pepper seasoning
--1 block cream cheese
Chicken Cheddar Meatballs
--1/2 block of cream cheese
--1/2 onion, diced
--8-12 ounces of cheddar cheese
--8 turns of fresh cracked black pepper
--2 pinches of salt
--2 pounds of minced, cooked chicken
Preheat your over to 350 degrees.
Place all of these ingredients into a mixing bowl. Mix well (with your hands). Grease the bottom of a baking pan, and form chicken meatballs slightly larger than a golf ball.
Cook for 10-15 minutes.
Remove from oven, cover with a liberal amount of both sauces, and enjoy!