My checkered Mom had her Labor Day picnic a few weeks back and asked me to bring an appetizer and a dessert. I hate bringing the same old, same old, so I needed to find something that would wow the picnic guests. Every once in a while, I love a good buffalo chicken wing, but I didn't feel like making them, knowing I would be serving them at the checkered twins' birthday party a few weeks later. So I made these instead! They were a hit and I'll most definitely be making them again soon! Enjoy!
Buffalo Chicken Meatballs
2 tablespoons olive
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's Red Hot sauce, plus more for serving
2 pounds ground chicken
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Celery sticks, for serving
1. Preheat oven to 450°. Evenly coat a large rimmed baking sheet with olive
oil and set aside
butter and hot sauce in a small saucepan over low heat. Cook, whisking, until
butter is melted and hot sauce is well incorporated. Remove from heat and
transfer to a large bowl; let cool to room temperature, about 10 minutes.
3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture;
using your hands, mix until well combined. Roll chicken mixture into firm,
1-inch round balls and place on prepared baking sheet; arrange the meatballs in
rows so that they are touching on all sides. Transfer to oven and bake until
cooked through, about 15 minutes.
4. Take out of oven and let stand 5 minutes before removing from
baking sheet. Place on a serving platter and drizzle with hot sauce; serve with
dressing and celery sticks.