Finger Foods
Snacks you can pass around — salmon meatballs, boneless buffalo wings, stuffed mushrooms, deviled eggs and spinach dip — for game day or a crowd at home.
★ lunch
lunchAir Fryer Salmon Meatballs
These canned salmon meatballs are super fast and easy to make, while also being SO yummy! Also SO healthy!
K8lyn CooksIngredients
- 1 can (7 oz) Canned smoked salmon drained
- 1 large Egg white
- 1/2 tbsp Panko bread crumbs
- 1 tsp Dried parsley
- 1 tsp Garlic powder
Instructions
- 1Mix all ingredients with a fork in a bowl
- 2Using your hands, shape mixture evenly into 6 balls (if they aren’t sticking together well, try remixing and adding some mayo)
- 3Place balls on parchment paper and put in air fryer. Heat for 8 minutes at 350F (Heat for 10 minutes if you want a more crunchy outer layer)
- 4Take out of air fryer and pair with rice or add to a salad! Tip: these are yummy warm, but also can be chilled and served cold, also yummy :)
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Open in Pepper →Little Bites That Disappear First
Nobody remembers the main dish at a party, but they remember the tray that emptied in ten minutes. Finger food is forgiving, too — you can make most of it ahead, warm it up, and set it out while people talk.
Cooks on Pepper reach for this collection on game days, potluck nights, and those December weekends when the doorbell keeps ringing and dinner is really just a table full of small things.
Every recipe here is something you can pick up with your hands: air fryer salmon meatballs, boneless buffalo wings with bleu cheese, stuffed mushrooms, delicate deviled eggs, spinach dip, jalapeno popper pinwheels, and two takes on pigs in a blanket.
Quick Tips
- 1
Warm the cream cheese
Let cream cheese sit out 30 to 45 minutes before mixing fillings for poppers and pinwheels. Cold cheese tears tortillas and leaves lumps.
- 2
Don't crowd the air fryer
Cook meatballs and pigs in a blanket in a single layer with space between each one, usually 8 to 10 pieces per batch, so they brown instead of steam.
- 3
Chill pinwheels before slicing
Roll the tortillas tight, wrap them, and refrigerate at least 2 hours. Then cut into 1-inch rounds with a serrated knife.
- 4
Salt the mushroom caps
Scoop out the stems, salt the baby bella caps lightly, and let them sit 10 minutes. Blot the liquid so the filling doesn't get watery.
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