Mulay's Meatball Dipping Bar
Pull together your favorite dipping sauces like barbeque sauce, fontina cheese dip, buffalo, teriyaki, or marinara with lots of baked Mulay's meatballs and some skewers, and you are all set! This is a fantastic spread as it easily serves everyone regardless of their food allergies or dietary restrictions with no hassle.
3 pkgs Mulay’s Meatballs
1 ½ lbs Fontina Cheese, rind removed and diced into 1 inch cubes
3 Tbsp Olive Oil
6 Cloves Garlic, thinly sliced
1 Tbsp fresh Thyme, minced
2 tsp Fresh Rosemary
1 tsp. Salt and Black Pepper
1 pks fresh cranberries
½ bag frozen sliced strawberries
¼ cup sugar
¼-½ cup water
½ pkg unflavored gelatin (optional)
¼-½ cup chopped walnuts or pecans
1 cup (your favorite) Hot Sauce
½ cup butter
2 Tablespoons white vinegar
½ tablespoon worchestershire sauce
½ teaspoon cayenne
½ teaspoon garlic
1 cup water
¼ cup soy sauce
5 teaspoons packed brown sugar
1 tablespoon honey, or more to taste
½ teaspoon ground ginger
¼ teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water
Turn over to 425°F. Spread thawed meatballs out on a baking sheet. Bake in oven on middle rack for 15-17 minutes. Cook meatballs to 165°F.
Turn oven from Bake to high Broil. Assembly the fontina cheese cubes in the. bottom of a large cast-iron pan, or oven safe serving dish. Be sure to space them apart. Drizzle olive oil on top of the cheese. Sprinkle the combined mixture of garlic, thyme, and rosemary over the cheese and olive oil. Add salt and pepper and place the pan on the bottom rack of the broiler for 6 min or until the cheese is bubbly and starts to brown. Serve Immediately.
Cook cranberries in water and sugar until reduced. If using gelatin, dissolve gelatin in ½ boiling water, then add to cranberries. Add frozen strawberries and nuts, continue to reduce and sweeten to taste.
First, In a medium saucepan add the hot sauce, butter, white vinegar, worchestershire sauce, cayenne, and garlic. Second, Bring the mixture to a boil and then reduce to a simmer and whisk for 5-7 minutes. Remove from heat and serve.
Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute. Next, mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.