BUFFALO CHICKEN MEATBALLS
makes 24 cocktail size balls
- 1 1/2 lb. ground dark chicken meat (preferred)
- 2 stalks celery finely chopped
- 1 1/2 tsp. paprika
- 1 TBsp.(or more) Franks hot sauce or your favorite
- 1 egg
- 1 c. bread crumbs
- 1 tsp. salt
HOT BUFFALO SAUCE
- 3 Tbsp. unsalted butter
- 3/4 c. Frank’s hot sauce or your favorite
- 1 Tbsp. honey
- 1/2 tsp. red wine vinegar
Preheat oven to 450F degrees
Put chicken & celery in a large bowl. In another medium bowl add the rest of the ingredients & mix together. Add the brad crumb mixture to the meat & mix well with your hands. Form balls the size of a ping pong ball or any size you prefer. Just remember the cooking time will need to be adjusted if you make them larger. Brush veggie oil or use cooking spray to coat a 13 x 9 baking dish. Place the balls in the dish & bake for about 15-20 minutes.
While they’re baking prepare the sauce. Put the hot sauce butter & honey in a small sauce pan & melt together. Cook for about 5 minutes & keep warm until ready to use.
Take the meatballs out of the oven & pour the hot sauce over the balls & stir making sure to coat them all. Put the meatballs back in the oven for 5-8 minutes. or you can put them in a large fry pan, add the sauce & brown shaking the pan so they don’t burn.
Serve with Blue cheese dipping sauce
- 1/2 c. sour cream
- 1/2 c. buttermilk
- 2 oz. blue cheese crumbled or more if you want it stronger in taste
Process in a food processor with steal blade until smooth
