Buffalo Chicken Balls Meatballs
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1/3 cup Frank’s Red Hot Sauce
1 pound ground chicken
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs (I used gluten free with excellent results)
1 teaspoon salt
Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and spread. Set aside.
Combine the butter and hot sauce in a small saucepan. Cook over low heat, whisking- until the butter is melted. Remove heat and cool for 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them in even rows vertically and horizontally-they should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. Internal temp should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving. Serve with blue cheese sauce.
Blue Cheese Sauce
3/4 cup sour cream
1/3 cup crumbled Blue Cheese
1/3 cup whole milk
1/3 cup mayonnaise
1 teaspoon salt or more to taste
1 tablespoon red wine vinegar
Place the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.
RECIPE ADAPTED MY FROM MY SWEET FRIEND LIZZY AT THAT SKINNY CHICK CAN BAKE!
No comments:
Post a Comment