Chili Cheese Meatball Corndog

Name: Chili Cheese Meatball Corndog
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 sticks
Ingredients: 2 quarts canola oil (for frying); 2 tablespoons olive oil; 1 small onion, small diced; 2 garlic cloves, minced; 2 teaspoons chili powder; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1/3 cup ketchup; 1 -2 teaspoon hot sauce; 1 lb ground beef (80/20 mix); 1 cup grated sharp cheddar cheese, plus 1/2 cup for topping; 1 egg, lightly beaten; 1/3 cup plain breadcrumbs; sour cream, for topping; 1/4 cup sliced scallion, for topping; 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon sugar; 1/2 teaspoon salt; 1 cup buttermilk; 2 large eggs

Submitted by Food.com

"What's better than a meatball on spaghetti? Meatballs on a stick, dipped in corn batter and fried in oil."

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Ready In:: 55mins
Ingredients:: 22
Yields:: 8 sticks

ingredients

Meatballs
2 quarts canola oil (for frying)
2 tablespoons olive oil
1 small onion, small diced
2 garlic cloves, minced
2 teaspoons chili powder
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
¹⁄₃ cup ketchup
1 -2 teaspoon hot sauce
1 lb ground beef (80/20 mix)
1 cup grated sharp cheddar cheese, plus 1/2 cup for topping
1 egg, lightly beaten
¹⁄₃ cup plain breadcrumbs
sour cream, for topping
¹⁄₄ cup sliced scallion, for topping
Corn dog coating
1 cup yellow cornmeal
¹⁄₂ cup all-purpose flour
1 ¹⁄₂ teaspoons baking powder
1 teaspoon sugar
¹⁄₂ teaspoon salt
1 cup buttermilk
2 large eggs

directions

Preheat oven to 400 degrees. Heat canola oil in a large heavy pot to 350 degrees F. Line a baking sheet with parchment paper. Line a large plate with paper towels; set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook onions and garlic until soft and translucent, about 5 minutes. Stir in chili powder, tomato paste, worcestershire sauce, ketchup and hot sauce. Remove from heat and let cool to room temperature.
In a large bowl, mix to combine ground beef, cheddar cheese, egg, breadcrumbs, cooled onion mixture, 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper. Form into 2-inch meatballs. Arrange meatballs on parchment-lined baking sheet and bake until cooked through, about 20 minutes. Let cool slightly.
Thread 3 meatballs on to the end of 8-10 skewers, stacking them directly next to each other so that they touch.
In a medium bowl, whisk to combine cornmeal, flour, baking powder, sugar and 1/2 teaspoon salt. In a separate small bowl, whisk to combine buttermilk and 2 eggs. Pour buttermilk into dry mixture and stir until just combined.
Working in batches, dip the meatball skewers into the batter, coating completely, then fry until golden and cooked through, about 2-3 minutes per side. Drain on a towel lined plate.
Serve meatball corndogs with a side of sour cream and sprinkle over 1/2 cup shredded cheddar cheese and sliced scallions.

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RECIPE SUBMITTED BY

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United States

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