A grand event deserves a grand delicacy. This week’s tailgating recipe is in the spirit of Howard University’s homecoming extravaganza. Here’s a step-by-step recipe for my “Mecca Meatballs on a Stick.”
First, dice up some green peppers, onions, and red peppers. Place two pounds of ground buffalo in a mixing bowl. Whip one egg and add to your ground buffalo.
Next, add cumin, black pepper, and Lawry’s seasoning. Pour some Worchester sauce and a shot of Jack Daniels on your meat before mixing together. Lastly, sprinkle your diced vegetables on your ground buffalo before shaping into meatballs. Let the meatballs sit in the refrigerator for one hour. This is a good time to prepare your grill for direct and indirect heat.
Next, spread olive oil on the grill grate. Place your meatballs on direct heat for 3 minutes per side. Then let the meatballs cook for another 15 minutes on indirect heat with the grill top on. Remove the meatballs onto a serving dish. Add a toothpick and a cube of cheddar cheese. Serve with bar-b-que sauce and a cold beverage of your choice.
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