Trevor's All-Balls Christmas Apps

Honey Garlic Meatballs

Honey Garlic Sauce

• 1/4 cup brown sugar
• 1/3 cup honey
• 1/2 cup ketchup (I prefer Trader Joe's Ketchup for cooking)
• 2 tbsp soy sauce
• 2 tbsp minced garlic
• 1 tbsp Red Wine Vinegar
• 1 heart squirt Sriracha (optional, to taste)

In a medium-sized pot, mix together the brown sugar, honey, ketchup, soy sauce, and garlic.

Heat through and let simmer for about 5 min, Combine with mini meatballs of your choice (I use Trader Joe’s Party Size Mini Meatballs) and heat for 20 mins on the stovetop.

Alternatively, combine sauce and frozen meatballs in a 3 to 4 qt crock pot, stirring well to make sure the meatballs are well coated. Cook on LOW for 4 hours, stirring occasionally.

Spinach Balls

• 20 oz frozen spinach, cooked in microwave, cooled & drained
• 2 cups stuffing mix (I used 365 by Whole Foods Market Traditional Stuffing Mix)
• ½ cup butter, melted & cooled
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 cup diced shallot (about 4 hearty shallots)
• 4eggs, beaten lightly
• ½ cup shredded parmesan cheese
• 1 tsp silk chili flakes (optional)

1. Preheat oven to 375°F.
2. Melt butter in a small saucepan or in a small bowl in your microwave. Set aside and allow butter to cool.
3. In the microwave, thaw and cook spinach according to package directions (usually about 5-7 minutes). Once completely thawed, allow spinach to cool slightly, then drain and squeeze out liquid in the sink using a colander or mesh bag. Be sure to squeeze as much liquid as you can out of spinach.
4. Next in a large bowl combine spinach, stuffing mix and all remaining ingredients.
5. Mix until thoroughly combined.
6. Next using a spoon or small cookie scoop, scoop small portions of mixture and roll using your hands into small balls. Place spinach balls on a parchment or non-stick foil lined baking sheet spaced apart.
7. Bake for 15-20 minutes, flipping halfway through if you want both sides to have a golden brown color.

If you want to make these ahead to have on hand, scoop them onto a cookie sheet and freeze for about an hour. Place balls in a freezer-safe bag and squeeze out all the air. Thaw before baking, or add 10-15 mins if cooking from frozen.

Amy Sedaris's Lil' Smokey Cheeseball

• 2 cups shredded smoked Gouda cheese, room temperature
• 2 packages (8 ounces each) cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 tablespoons half & half or cream
• 2 teaspoons Worcestershire sauce
• 1 cup toasted chopped nuts of choice (I use fancy party mix, because it's a party!)
• Crackers, for serving (I insist on butterfly crackers, because again- it's a party)

Place Gouda, cream cheese, butter, milk, and steak sauce in the bowl of an electric mixer fitted with a paddle attachment; mix until well combined. Transfer mixture to refrigerator; let chill overnight. Roll cheese mixture into a ball. Place nuts in a shallow dish. Roll cheese ball in nuts to fully coat. Serve with crackers.

Note: This makes a HUGE cheeseball, or 3-4 smaller balls. They make great gifts. Feel free to halve this recipe (which I often do!)

These 3 appetizers come together quickly, especially if you prep ahead. I would make the spinach balls a couple of days ahead and freeze them, prep the cheeseball mixture 1-2 nights ahead, and the honey garlic sauce the night before.