Reality Rocks - Archive

Snackin’ With Sarah Sellers: ‘Idol’ Top 5 Results Night Viewing Nosh

Lyndsey Parker
Reality Rocks

Sarah Sellers, one of the most-robbed "American Idol" contestants of Season 10 and a food blogger to boot, has been posting her "Idol" viewing-party snack recipes in Reality Rocks all season long, each night whipping up a feast that corresponds to that week's "Idol" theme. For Elton John Week, it was British pub grub; for Rock & Roll Hall Of Fame Week, she fried up Elvis-inspired fritters; for Movie Week, nachos and pizza were the main attractions; for 21st Century Week, it was healthy nouveau cuisine; and for last week's Carole King theme, she put her own twist on items off the menu of the famous chain restaurant named after Carole's song, "Hard Rock Cafe."

This week it's a real potluck, as the theme is "Now & Then," with the top 5 contestants singing songs from both the modern age and the 1960s. That means two very different palates much be pleased this week. Last night Sarah served up mouth-wateringly modern Mini Crab Tarts as a "Now" snack, but tonight she swings back to the '60s with a classic stick-to-the-ribs "Then" recipe, just like Mom (or Grandma) used to make.

And if your favorite goes home on tonight's results show, this comfort food should soothe your angst...

Meatballs with Mushroom Dipping Sauce

Yields 16 meatballs


▪ 1 tbsp butter
▪ 4 baby portobello mushrooms, rough chop
▪ 1/2 yellow onion, chopped
▪ 1/2 red bell pepper, chopped
▪ 1 garlic clove, minced
▪ 1/4 tsp kosher salt
▪ 1/4 tsp cracked pepper
▪ 1/4 cup parmesan, grated
▪ 1/4 cup parsley, finely chopped
▪ 2 tbsp worchestershire
▪ 1/2 cup panko bread crumbs
▪ 1 lb lean ground sirloin
▪ 1 egg
▪ 1 tbsp olive oil
▪ bamboo skewers


▪ 1 shallot, minced
▪ 4 portobello mushrooms, sliced
▪ 1 cup chicken broth
▪ pan juices
▪ 1 tbsp parsley, finely chopped
▪ salt & pepper
▪ 1/2 cup light sour cream

Preheat the oven to 400 degrees.

Heat the butter in a large cast-iron skillet over medium-high heat until melted. Add the mushrooms through the garlic and sauté until veggies are soft and onions are translucent.

In a large bowl combine the veggies and next 8 ingredients, through the egg, until well-combined. Form the meat mixture into small, bite-sized meatballs. Heat the olive oil in the same cast-iron skillet over high heat. Brown the meatballs on each side, around 5-7 minutes.

Place the meatballs on a baking sheet and bake for 12-15 minutes. While the meatballs cook, in the same skillet sauté the shallots and mushrooms in the remaining pan juices until tender. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 8-10 minutes.

Remove the meatballs from the oven and pour pan juices into sauce. Add the parsley and season with salt and pepper to taste. Remove from the heat and stir in sour cream.

Serve the meatballs 3 to a skewer along with the sauce.

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