Blue Cheese Salmon Meatballs with Creamy Sriracha Dipping Sauce

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How did I come up with blue cheese salmon meatballs, you may be asking?

I don’t have a real answer for you. I have these cravings….sometimes they involve salmon. Sometimes they involve blue cheese.

Obviously, sometimes they involve both.

A few weeks ago I had a craving for a Mimosa while in Dallas with Genet of Raised On A Roux for a food conference. It was made with orange juice, champagne (obviously) and a certain liquor that I cannot remember – and it was fantastic.

I want to make them at home.

{Like my cutsie Alabama shirt? Roll Tide.}

This was our brunch before flying home that Sunday. Genet ditched her bloody mary’s for the mimosas after she tasted mine.

Isn’t she such a stunning little blonde?

Oh, and brunch did include food BTW –

So of course after a few Mimosas you pretty much want to inhale the above.

And we did.

Oh, oh, and I have to share this with y’all – we went to Fearings for dinner our first night. The menu was phenomenal. I opened it and I promise you….it was like the red carpet had been rolled out for us. Don’t believe me? Ask Genet.

However, look below –  I immediately had to have it. I was instantly in love.

Pure….unadulterated food love. And yes, I did take a pic with my phone because it was warranted in this situation.

Jalapeno grits? Smoky chili aioli? Did they prepare this menu knowing I was going to be there?? Do they know the Dixie Chik Cooks?

Seriously?

Of course not, but I’m not sure how to get across to y’all that this was the best food I have ever put in my mouth. 

Ever. 

Genet also had own moments during this meal. Not being a regular wine drinker, she decides she’s in the mood for a Chardonnay, explains to the waiter exactly what she wants it to taste like – and *voila* he brings her the most decadent, delicious Chard I’ve ever had. I mean, this dinner was so spectacular that me and Genet cancelled the next night’s dinner reservations.

Ok, I know what you’re thinking…Why not go back the second night? First of all – *sssshhhh* our dinner bill was, well, you could consider it an obscenity. And secondly…

You can’t recreate perfection twice, kids. Just can’t.

So, I have been asked several times “why” I want to spend my time writing about food. I can’t really explain that, but it really has more to do with the food than it does the writing. It has everything to do with the food, actually. I am so NOT a writer. I never set out to do this – it really just happened. It’s not something I’m very comfortable with – the only way I can explain it is that the food drives me to write.

The taste of food alone gives me descriptive words and adjectives – and sometimes naughty little words that sometimes I just feel I need to use to get my point across – because I feel so passionate about what I’ve made/tasted. Can you blame a girl?

Ok, I’ll hush now…

Here are the meatballs – Enjoy!

Blue Cheese Salmon Meatballs

1 14 oz can salmon

1/4 cup blue cheese, crumbled

1/2 cup oatmeal (not instant)

2 egg whites

1 tbsp coarse ground mustard (deli style)

1 tsp sea salt

1 tsp pepper

1 tsp Worcestershire sauce

Dipping Sauce

1 cup mayo

1/4 cup sour cream

2 tbsp chili garlic sauce (in a plastic bottle in the Asian isle – or you could just use hot sauce)

Stir together and refrigerate until ready to use.

Keep in mind the longer this refrigerates, the better.

Begin by mixing all meatball ingredients together and refrigerate for 30 minutes. Preheat oven to 375°.

Spray a baking sheet with cooking spray. Make meatball mixture into about 14-16 meatballs and bake for 15-17 minutes – turning halfway in between.

You could also fry them in a frying pan on medium-high in a little oil for a few minutes, flipping after about 3-4 minutes.

Serve with dipping sauce.

These taste amazing – I can see these on a hoagie roll with arugula, mayo and fresh tomatoes and a drizzle of hot sauce.

Make them!

Love

~Dixie Chik~