Football food is in full swing. You may be wondering, “is that a typo? Did she mean to say ‘football is in full swing,’ but had a Freudian slip because she was thinking about food?”
The answer is no.
I was all about college football when I was actually IN college and went to every home game. It’s easy to be passionate about a sport and the game when you are immersed in one of the most storied college football environments in the country, when tailgating is a secondary sport, and when you can feel the buzz in the air. I loved it.
Then I had to grow up and leave and join the real world. And although the game is still on every Saturday, it’s just not the same. I still watch and cheer, but instead of doing it for the electrifying and joyous atmosphere, I’m really doing it for the food.
What is it about football and tailgating food that is just so… scrumptious? Is it that it’s always warm, and reminiscent of fall? I can’t put my finger on it, but I do know that I’ve never met a tailgating food I didn’t like- especially those little meatballs in that sweet sauce. I did a version of those in the slow cooker using Dr Pepper® – the perfect complement to football! The great thing about using Dr Pepper is that it really cuts down on my ingredient list. It’s already comprised of so many unique flavors, just the right amount of sweet, that you just have to combine it with a couple other basic pantry ingredients to come up with a great slow cooker sauce for frozen meatballs.
Then, when you throw STOUFFER’S® Mac & Cheese into things, you can really get excited. Everyone knows those fried mac and cheese appetizers from chain restaurants, but did you know that they are pretty simple to make at home? Scoop into balls, stick them in the freezer, coat them in egg and panko, and fry- and a dose of sriracha really makes these out of this world. I love using STOUFFER’S® Mac and Cheese, because not only is it amazing by itself (and one of my favorites), it’s made with real, quality ingredients, and the thick cheesiness makes it perfect for these bite sized treats.
Dr Pepper Meatballs with Sriracha Mac & Cheese Balls
Ingredients
Dr Pepper Meatballs:
- 3 cups ketchup
- 3 cans Dr Pepper
- 1 tablespoon liquid smoke
- 2 lbs frozen meatballs
Sriracha Mac & Cheese Balls
- 1 20 oz box STOUFFER’S Macaroni and Cheese thawed overnight in the refrigerator
- 1 tablespoon sriracha plus more for serving
- 1 1/2 cups panko breadcrumbs
- 1 egg
- Vegetable oil for frying
Instructions
Dr Pepper Meatballs
- In a medium saucepan, whisk together the ketchup, Dr Pepper and liquid smoke. Set over medium heat and simmer until reduced by ⅓.
- Pour the meatballs into a slow cooker and top with sauce.
- Cook on HIGH for 3 hours.
Mac and Cheese Balls:
- Using an ice cream scoop, portion out 1 1/2-2″ ball of macaroni and cheese. Place into muffin liners, and put the liners on a tray. Freeze for 30 minutes.
- In a wide, shallow dish, combine the sriracha and panko crumbs using your fingers until evenly coated. Beat the egg in a separate small bowl.
- Pour the oil to a depth of 2″ in a pot and heat to a temperature of 350F.
- Remove a mac and cheese ball from the muffin liner, coat with egg and roll in sriracha bread crumbs. Set aside and repeat with the remaining balls.
- Carefully add the mac and cheese balls to the hot oil, working in batches if necessary to prevent overcrowding. Remove when golden brown and crispy.
- Drizzle with additional sriracha to taste and serve immediately.
Karly says
I was thrilled about the meatballs, but when I caught sight of those mac n’ cheese balls? Over the moon! This is football Sunday heaven!!
Will says
Where is the recipe for the mac and cheese bites?
Lois says
These look fantastic! The meatballs would be utterly fantastic as would the fried Mac n cheese balls. Being egg allergic and gluten intolerant, I know I could make my own Mac n cheese, roll them in GF bread crumbs , add extra cornstarch to the bread crumbs stick before frying them!
nin says
the nutritional facts are way too high to even encounter this recipe…what in the name of God are you trying to do to yourself and others….7130mg or sodium?? 644mg of cholesterol…153g. of sugar??? fat?? totally unbelievable..I must be reading this wrong…????????????????? this is just the meatballs…never saw such high numbers before.. whew! very wrong…
Jacqueline says
Its auto calculated, I actually don’t have any hand in it. Just ignore it, its clearly gone haywire. 🙂
Melissa Gall says
I’m making both the meatballs and the Mac and cheese bites for supper tonight! #imomsohard
One question: do you prepare the Stouffer’s Mac a. Offing tk the package and then scoop, freeze, dip, roll, fry? Or do you scoop them while it’s still a bit frozen in package?
Jacqueline says
#IMomSoHardToo. I like to leave it semi frozen/pretty cold, its just easier that way.
Kelly Grace says
I see the recipe for the meatballs but is there an exact recipe for the sriracha fried mac & cheese balls?
Debby says
Hi-I’m not seeing an ingredient list for the Dr.Pepper sauce for the meatballs? I’ve looked through the recipe several times. What am I missing? My family will love both recipes! Thanks for your help.
Heather says
Can you air fry them using this recipe?
Jacqueline says
I’ve never tried, but I think you’ve given me a new job!
Brooke Gardner says
True calorie content 4,572cals for 2.25lbs of frozen meatballs with all of the Sauce ingredients listed…. with 12 servings of 3 meatballs per servings each serving would be 396calories! Calorie content will vary based on type of frozen meatballs you buy of course!
Jacqueline says
I wouldn’t put too much stock in the calorie count listed- I can’t alter that and its auto calculated.