In Which I Decide Too Many Meatballs is Actually a Thing

This upcoming Saturday, April 11, is actually International Tabletop Day, which we had a lot of fun celebrating last year.  This year, we will be celebrating belatedly since I’m at MegaCon this weekend.  If you are not enjoying a convention this weekend, I urge you to break out a game of Stone Age or Settlers or something fun to play with friends and/or family. 🙂

We also gamed last weekend, continuing our monthly Star Wars Imperial Assault game sessions.  We did some live streaming using the app my company developed, so maybe some of you were watching the game at some point 🙂  Here is a bit of a clip from the afternoon’s gaming session.


Since I’ve been dieting and Saturdays are cheat days, I was in the mood to make some munchie foods for while we were playing games.  I decided on meatballs.  All the meatballs really.  I blame Pinterest.  I ultimately made four different kinds of meatballs:

1. Buffalo Chicken Meatballs

2. Bacon Cheddar Ranch Chicken Meatballs

3. Honey Sriracha Meatballs

4. Sausage Cheddar Balls


There is no link for the second kind of meatballs because I was experimenting with my own recipe for a meatball my picky husband might enjoy.  I didn’t expect him to eat the spicy crockpot ones.  The recipe is at the end of the post. Obviously my photos are not Pinterest worthy – I poured sauces for dipping rather than drizzling the sauce onto the meatballs.  But I was happy with the taste of all the kinds I made!

Meatballs 1 and 3 both required a crockpot, and I was pleased with myself for the following solution:


Crockpot liners are amazeballs!

I did decide after an entire afternoon of eating meatballs, that while this seemed like a good idea, I should really toss it up next time.  I was sick of meatballs by about 2 pm.  Regardless, they were all tasty, and here is the recipe I used to make the husband friendly ones.


Bacon Cheddar Ranch Chicken Meatball Recipe

1 packet Ranch dressing mix

1 lb ground chicken

1 egg

3/4 cup breadcrumbs (I used cornflake crumbs to make these gluten free, but any breadcrumbs will work, like Panko)

Sliced sharp cheddar cheese (I used Sargento thin slices)

Bacon bits (I’m a fan of Hormel’s)


Heat the oven to 400.  In a bowl, mix ground chicken with breadcrumbs and ranch dressing mix.  Once well combined, add the egg and mix further.  Roll the mixture into 1-1.5″ balls, and place on a baking sheet lined with parchment paper.  Place meatballs in the oven for 15-20 min, or until the outsides are browned a little.  Remove from oven and cover with several cheddar cheese slices cut to around the size of the meatball.  Place pan back in the oven for a minute or two to melt the cheese.  Remove from the oven and sprinkle bacon bits on top.  Serve while hot with a side of ranch dressing to dip in.




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