If you cover it in buffalo sauce, I will eat it. This is a really fun and much easier alternative to buffalo tempeh wings. It’s also less messy to eat. I tossed mine with hot sauce and served more on the side because I like things spicy, but if you’re serving this for a crowd you can drizzle the hot sauce with more on the side for those with varying heat preferences. Ranch dressing or something creamy would also be a yummy addition.
Also, I mean, they’re called buffalo balls people. You should make this recipe just so you have an excuse to repeatedly say “buffalo balls.”
I’ve been making a lot of pasta lately, I can’t help it. I always crave mountains of starchy food in the winter. If I could hibernate inside a mountain of noodles for four months, I would.
I was told this dish tastes like “holiday meat,” whatever that means. It’s basically like a bolognese with really odd spicing. I guess ginger, clove and cinnamon reminds some people of ham, which makes sense. According to Fieri, this is suppose to be his take on Cincinnati chili, which explains the seasoning. I thought Fieri’s spice measurements were a bit too much (my mouth was on fire from the ginger), so I dialed it down in my version.
If you don’t want to use a fake meat, tempeh steamed for 15 minutes and then crumbled would be a fantastic substitution!