I hope your holidays have been fab. I'm just returning from a fun Christmas trip for Hank in NYC. Lots to catch up on, but I can't sit on not sharing this recipe with you another minute. My friend Maura made The Meatball Shop's Mini Buffalo Chicken Balls as one of our pregame apps before we hit the town on NYE. I've already made them for dinner tonight, because that's how much I love them. They are great for anytime (this weekend!) or perfect to incorporate into your Super Bowl menu. Here we go:
INGREDIENTS
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) 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 breadcrumbs
1/2 teaspoon salt
PREPARATION
Preheat the oven to 450F. Drizzle the vegetable oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from heat and allow the mixture to cool for 10 minutes.
Combine the ground chicken, hot sauce mixture, 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 up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165F.
Allow the meatballs to cool for five minutes in the baking dish before serving.
TO NOTE
I prepped the mixture earlier in the day so the flavors could fuse for a bit. This way it's a quick roll and go before you're ready to serve instead of doing it all at once. This is great paired with celery, carrots and blue cheese. Thanks, Maura! Enjoy.
INGREDIENTS
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) 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 breadcrumbs
1/2 teaspoon salt
PREPARATION
Preheat the oven to 450F. Drizzle the vegetable oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from heat and allow the mixture to cool for 10 minutes.
Combine the ground chicken, hot sauce mixture, 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 up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165F.
Allow the meatballs to cool for five minutes in the baking dish before serving.
TO NOTE
I prepped the mixture earlier in the day so the flavors could fuse for a bit. This way it's a quick roll and go before you're ready to serve instead of doing it all at once. This is great paired with celery, carrots and blue cheese. Thanks, Maura! Enjoy.
