Cooks Exchange: Meatballs are a satisfying snack for big game parties

Since deflated footballs kicked up controversy before Super Bowl XLIX, meatballs from seafood to beef should be the No. 1 food for Super Bowl parties.

Yes, these parties usually include meatballs cooked in barbecue sauce, but hosts and hostesses can kick one over the goalposts with some new meatball offerings. They could even encourage guests to bring their favorite meatball dish, whether it be meatball soup, meatball stroganoff or spaghetti and meatballs.

Coast chef and caterer Patsy Switzer makes what she calls almond coated shrimp bites that are actually shrimp balls. Former TV personality, actress and cookbook author Barbara Salloum makes fried kibbe in football shapes, which she says is great in pita bread and served with a green salad. I like kibbe in pita bread topped with hummus. She also makes minted meatballs with yogurt sauce.

Restaurateur and host of her own TV network Paula Deen prepares crab balls served hot with tartar sauce. This makes a perfect appetizer with coastal flavor.

Kids can even get involved in the preparation by making and shaping the meatballs. They might even want to make football-shaped meatballs. Chef Emeril Lagasse in "There's a Chef in My Soup" has an easy spaghetti and meatballs for kids to make with a little parental guidance.

As most hosts or hostesses know, Super Bowl is not just about the game, it's about the food, and, yes, the commercials.

As a friend said Sunday: "Super Bowl is all about the food."

Probably pretty true this Super Bowl, especially for Saints' fans and native Texans like myself. We don't have a dog in this hunt so I in

tend to enjoy the fellowship and, yes, the food.

For different Super Bowl fare, here are some variations on the ordinary meatball.

ALMOND COATED SHRIMP BITES

1 pound shrimp, peeled and deveined

1 tablespoon cornstarch

1/2 teaspoon sugar

1 teaspoon Asian sesame oil

2 tablespoons water chestnuts, patted dry and minced

2 tablespoons green onions, chopped

2 tablespoons celery, minced

2 tablespoons bell pepper, minced

Salt and pepper to taste

1/2 cup almonds, coarsely ground

Peanut oil for frying

Place shrimp in food processor and process to a paste. Add cornstarch sugar and process for 30 seconds. Add sesame oil, water chestnuts, green onions, celery, bell pepper and process to combine. Add salt and pepper to taste. The mixture will be pasty. Scrape the mixture into a bowl.

With oiled hands, shaped the mixture into 1-inch round balls. Pour peanut oil to a depth of 1- 1/2 inches and heat to 350 degrees over medium heat. Place coarsely ground almonds on a flat plate and roll the shrimp balls until evenly coated. The almond coating should not be too thick.

Deep-fry the shrimp balls until golden brown, about 3 minutes, constantly turning to ensure even browning. Reduce the heat a little if the almonds begin to burn. With a slotted spoon, transfer the finished shrimp balls to drain on paper towels.

-- From "Lagniappe: Secrets We're Ready To Share II" by Patsy Switzer

FRIED KIBBE

3 cups burghul (cracked wheat, also known as bulgur), found in specialty stores (See note)

1 large onion, grated

2 tablespoon salt

1 tablespoon pepper

1/4 teaspoon red pepper

1 teaspoon cinnamon

1 teaspoon allspice

2 pounds ground lean meat (usually round or sirloin; ask your butcher to trim every bit of fat)

Cover burghul with cold water. Soak for 15 minutes. Drain and press between palms of hands to remove excess water. Start mixing with meat, put in spices and begin mixing with hands. Dip hands in ice water while mixing to soften kibbe.

Shape raw kibbe into little footballs and fry in skillet. They also can be put in a buttered or oiled pan and baked at 400 degrees for 20 minutes or until well browned. Turn balls once during baking. The baked and fried kibbe freeze well. Handy to put out for an hors d'oeuvre or serve with a tossed salad for lunch or dinner.-- From "How To Be a Star (in your kitchen)" by Barbara Salloum

CRAB BALLS WITH TARTAR SAUCE

Peanut oil for frying

Tartar Sauce:

1 cup mayonnaise

1 white onion, chopped

1/2 cup dill pickle chips, chopped

Fresh lemon juice

Pinch House Seasoning (1 cup salt,1/4 cup black pepper,1/4 cup garlic)

Freshly ground black pepper

Crab balls:

2 slices bread, crust removed and processed into crumbs

1/3 cup heavy cream

1 tablespoon mayonnaise

1 tablespoon Worcestershire sauce

1 tablespoon finely chopped fresh parsley leaves

1 teaspoon House Seasoning

1 teaspoon seasoning salt

1 egg, beaten

1 pound lump crabmeat, picked free of any shells

In a heavy, deep pot, preheat peanut oil to 365 degrees.

For the tartar sauce: combine all ingredients into a food processor and blend to achieve desired chunkiness, adjust seasoning and chill until ready to use.

For the crab balls: In a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch. Serve crab balls hot with tartar sauce. Balls can also be made ahead of time and reheated.

-- Recipe by Paula Deen

Whether you try one of these or stick to the tried and true, serve up some meatballs on Super Bowl Sunday.

Oh, by the way, my go-to cocktail meatballs are placed in a sauce made of ketchup, grape jelly and dashes of Tabasco. Easy does it.

Kale recipes, please

Reader Gail Kenyon-Williams wants to try kale.

"I have heard it is very good for you," she said. Do you have any really good recipes for a person who is trying it for the first time?"

Readers, I know some of you grow your own kale. Please send your recipes for kale dishes.

Seeking leg of lamb recipe

Ginger Magruder wants help finding a lost lamb recipe.

The lamb was boneless and butterflied and topped with a mint jelly sauce that was also brushed on the meat during grilling.

Readers, if you have this recipe or the clipping, please send it to me.

Andrea Yeager, can be reached at ayeager51@cableone.net and takes requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

This story was originally published January 28, 2015 at 12:00 AM with the headline "Cooks Exchange: Meatballs are a satisfying snack for big game parties."