How To Make Chicken Tortilla Meatballs with Tangy Hot Cabbage Sl…
Meet The Chef Whose Nonprofit Provides Healthy Meals + Human Con…
How To Make a Cucumber Margarita | John Cusimano
See Rachael's Dog Bella Boo Blue's Adorable First Trip to NYC's …
How To Make Shrimp Nachos with Green Tomato or Raw Tomatillo Ver…
75-Year-Old Hot Dog Stand In L.A. Goes Viral On TikTok After Bec…
How To Make No-Bake Chocolate Cream Pie | Duff Goldman
How To Make Waterfall Cake | Cake Boss Buddy Valastro
How To Make Cacio e Pepe With Homemade Cavatelli | Top Chef Joe …
How To Make Cedar Braised Bison | Chef Sean Sherman | The Sioux …
How To Make Pasta alla Norma | Roasted Eggplant Pasta | Rachael…
Two Steps Home HGTV Couple Gives Backyard Tour With Vertical Gar…
How To Make Challah Panzanella | Jake Cohen
Tommy DiDario Styles Man Who Went Viral Offering To Do Odd Jobs …
How To DIY Sun Protection For Hair | Celebrity Hairstylist Ted G…
How To Do a Twist Braid | Summer Hair Trends | Celebrity Hairsty…
How To Make Quick Beef or Chicken Curry with Ginger and Leeks | …
Rachael + John Get Emotional Sharing Figurine Of "Angel Isaboo" …
Fear The Walking Dead Actress Jenna Elfman On Why She Thinks The…
Dharma & Greg Star Jenna Elfman Reminisces On The Show 20 Years …
How To Make Pasta con Poblano | Rachael Ray
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.
- 1 cup ketchup
- 1 tablespoon green chile hot pepper sauce
- 1 tablespoon light brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons Worcestershire sauce
- ½ cup milk
- 1 large egg
- 1 cup crushed tortilla chips
- 1 clove garlic, grated
- 1 tablespoon finely chopped fresh parsley
- ½ small onion, grated
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- 1 pound ground chicken
- Olive, vegetable or canola oil
- Sliced scallions, for garnish (optional)
- Cotija cheese, for garnish (optional)
- Corn tortillas, for serving (optional)
- ¼ cup white vinegar
- ½ teaspoon kosher salt
- Pinch sugar
- Freshly ground black pepper
- 4 cups very thinly sliced cabbage
- ¼ cup very thinly sliced red onion
- ¼ cup shredded carrot
- ½ jalapeño, stemmed, seeded, and finely chopped
- ¼ teaspoon dried oregano
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.