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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. 

Click here for a free live stream to watch the Super Bowl on CBS

FYI! You can order Carla Hall's Nashville Hot Fried Chicken, Oatmeal Sandwich Cookies + more online right now.


For the Spicy Ketchup:
  • 1 cup ketchup
  • 1 tablespoon green chile hot pepper sauce
  • 1 tablespoon light brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons Worcestershire sauce  
For the Chicken Tortilla Meatballs:
  • 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)
For the Tangy Hot Cabbage Slaw:
  • 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 


Serves: 4


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.