Thursday, September 19, 2013

All Things Buffalo - Buffalo Chicken Meatballs

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 oil
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
Blue cheese and/or Ranch dressing
Celery sticks, for serving

1. Preheat oven to 450°. Evenly coat a large rimmed baking sheet with olive oil and set aside
2. Place 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.

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