Smoked hickory meatball skewers with mozzarella for football season

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It’s officially pigskin season.

For your next football watch party, we’ve got the full recipe for smoked hickory meatball skewers with mozzarella from Chris Lilly, world championship pitmaster and spokesperson for the famed charcoal briquette company, Kingsford.

“Whether you are taking your tailgate to the game or just turning on the TV, this game day MVP is perfect for your next tailgate,” he says of the delectable appetizer. “It’s easy to eat and handle, and you get a grilled cheese surprise in every beefy, smoky bite.”

Smoked Hickory Meatball Skewers with Mozzarella by Chris Lilly for Kingsford  

Makes 5 servings (about 20 meatballs)

Prep time: 25 minutes

Cook time: 12 Minutes

Chris Lilly, world championship pitmaster and spokesperson for the famed charcoal briquette company, Kingsford, shared his recipe for Smoked Hickory Meatball Skewers with Mozzarella.
(Kingsford)

Ingredients:

3 tbsp diced onions

1 egg lightly beaten

½ cup unseasoned bread crumbs

1 pound ground beef

⅓ cup basil freshly chopped

½ teaspoon salt

20 3-inch long wooden skewers

4 ounces fresh mozzarella cheese

⅓ cup barbecue sauce 

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