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!