A Fiesta Friday anniversary celebration!

Sound the trumpet, toot the horn, It’s a Fiesta Friday anniversary celebration!  Bravo Angie! It’s been a whole year since your Fiesta Friday gatherings and we are all here to celebrate its success!  I know you are always too modest to accept praise and recognition, but if it weren’t for you, this wonderful, virtual gathering of friends from around the world would never have happened.  We have all learned so much from each other, made friends along the way and passed on an amazing number of recipes, tips and tricks from our kitchens.  It feels like family now when I attend the gatherings each Friday and interact with all of you.  Angie has created something very special for all of us and for that we thank you from the bottom of our hearts.  Linky parties?  Who knew……..

To celebrate this jubilant occasion, I’m bringing molasses-lime chicken meatballs to share.    Meatballs are always a big hit at any party. I’ve trimmed the fat so to speak and made a healthier version of the regular meatballs.  Ground chicken, oatmeal, Italian turkey sausage are formed with other spices and doused in a molasses and lime sauce.  I’ve brought some bubbly along as well.  Cheers Fiesta Friday revelers, here’s one we will remember for sometime to come.  Today’s entries are Aperitifs & Cocktails as well Appetizers & Amuse-Bouches.  We will continue to celebrate next week too, when main courses and desserts will be part of the menu – I can hardly wait to party and get my dancing shoes on – there is music isn’t there?  I just love to dance 🙂


  • 1 pound ground chicken
  • 8 ounces uncooked hot Italian turkey sausage (casings removed)
  • 3/4 cup quick-cooking rolled oats
  • 1 egg
  • 3/4 cup finely chopped green onions
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon crushed red pepper
  • 4 tablespoons molasses
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lime juice



  1. In a large bowl, combine ground chicken, sausage, oats, egg, green onion, Worcestershire sauce and crushed red pepper.
  2. Line a baking sheet with foil and spray with cooking spray.
  3. Shape mixture into balls and place on baking sheet.
  4. Heat oven to 350 deg F.
  5. Place baking sheet in oven and brown meatballs on both sides.  Continue cooking in a slow cooker on low for 2 hours.
  6. When cooked, in a small bowl, whisk together molasses, soy sauce and lime juice.  Pour over meatballs.  Toss gently to coat.  Serve immediately or keep warm covered on warm or low-heat setting in the slow cooker.





IMG_2575These savory meatballs are a sure crowd pleaser.  The first bite will be a tangy and sweet combination, you can even taste a hint of the crushed red chilli pepper and the smokiness of the hot Italian sausage.   Here’s to you Angie, I hope you are able to luxuriate in all the attention and accolades (and deservedly so).  Thanks to our wonderful co-hosts Hilda and Juliana.  Check out their amazing blogs.

63 thoughts on “A Fiesta Friday anniversary celebration!

  1. Hi Loretta – great cooks think alike – I posted a meatball recipe too! Your version looks delicious with a different twist. That’s why these are a favorite appetizer for entertaining and people always like them. Love that serving dish too 🙂 Happy FF #52!

    Liked by 2 people

    1. Aww, thanks so much Judi, great minds DO think alike! Would you believe it if I told you I got that chafing dish from the Thrift Store a few years ago? It is actually silver, but I rather like that tarnished look, don’t you? 🙂 Thanks for stopping by as always!


    1. Thanks Giramuk, there’s a glutton of meatballs for today’s FF party. But they all have a different spin on the regular meatballs, so there will be plenty to go around. Thanks for stopping by 🙂


    1. Thanks Sonal, I liked the sweet and tangy in this recipe. I’m starting to eat more vegetarian and have always loved fish. Tonight we stopped at a small cafe and I ordered chickpea fajitas with guacamole. It was such an unusual fajita. I believe they panfried the chickpeas with onions, peppers, cumin, chilli powder and lime juice. There was sliced lettuce and guac on the side. I’m going to try the same 🙂

      Liked by 1 person

  2. These little meatballs certainly have a delicious flavor profile, Loretta! They sound mouthwatering delicious. 🙂 Great idea to use a combo of chicken and sausage to punch up the taste.

    I’m happy to see you made it to the party… I hope your mother in law is doing well. Beautiful sentiments offered to Angie at the top of your post!

    Liked by 1 person

    1. Thanks so much for your kind words Nancy. It definitely added a zipetty factor to the meatballs 🙂 Angie deserves all the sentiments – I’ve only just arrived at the party, so I haven’t had a chance to read all the wonderful attributes to her. Thanks so much for asking for MIL, she’s not doing so great, but at 94 I guess one would expect that, she’s still in the hospital. Being so far away, it’s tough to keep abreast of what is really going on. My husband was with her the past few days in Canada.

      Liked by 1 person

    1. Thanks Lilypup…. I’m afraid I’ve been a bit negligent on my assignments for this past week for Blogging 101. I’ve taken as much as I can, and don’t wish to be confused. But it is real wonderful that you’ve stopped by for some distraction on my blog. Thank you, do stop by again 🙂


  3. I am really feeling challenged in the meatball department. I have never tried so many flavourful meats in such a dish, and am really going to have to give these a try. I think it might change my mind about meatballs all together.

    Liked by 1 person

  4. Oh, yes!!!! So classic, little meatballs on toothpicks but how elegant these look in your serving dish! And I absolutely love the flavor combination you’ve come up with. Thank you Loretta!

    Liked by 1 person

  5. Just another comment – I decided to make this and had everything I needed, so I just made patties for dinner instead of meatballs. I goofed up, though, and missed a step – it wasn’t until I was done I realized that the last few ingredients were the sauce! Too late, I forged ahead and I have to say they made wonderful little chicken burgers! And they were one of the few I’ve made that wasn’t dry! I’ll have to try it the right way, next time. 🙂

    I make a Malaysian Stew that has a lot of these same flavors in it; the molassas stands in for hard to find tamarind. The stew has a little ginger and coconut milk in it, too.

    Liked by 2 people

  6. Ooo a nice variation on those spices I’m sure, glad though that your chicken patties turned out great. 🙂
    The Malaysian stew sounds wonderful, I’ll have to check that out soon. Anything with ginger and coconut in it has to be a winner! 🙂

    Liked by 1 person

  7. Oh Loretta – lovely post and a really tasty recipe too! I must look for Italian turkey sausage – not sure I’ve ever seen it but then, I’ve never looked for it either! Your chafing dish is a thrift shop find? Wow!! Good eye! I love how confident and comfortable you have become in you blogging skin – it’s been wonderful to follow your journey! My very best wishes and positive thoughts for you MIL’s recovery. Happy Fiesta Friday!

    Liked by 1 person

    1. Thanks so much Selma, I sure am getting more and more comfortable in my blogging skin, and I’ll take that as a compliment coming from you, my blogging mentor :). Yes the chafing dish was indeed a thrift shop find from years ago. It is actually supposed to be silver, but I rather like that tarnished look, more like an antique :). You should be able to find Italian turkey sausage, or even chorizo would give it a nice kick. Thanks for your good wishes for MIL, it’s a waiting game, or so it seems. She’s led a good long life at 94.


  8. I was totally hooked at the molasses-lime! And made in to meatballs. You make me want to get my meat grinder out and make some straight away! The combinations of spices/flavours sounds too good to miss, recipe saved! Happy FF!

    Liked by 1 person

    1. Ha ha Petra, yes you best get your meat grinder out, it’s been ages since I used one of those, and you’re right those ingredients really gave the meatballs a nice kick of savory/sweet.


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