Saturday, June 11, 2011

Buffalo Chicken Meatballs

I was thinking about Buffalo wings all day yesterday and remembered seeing this recipe a few years ago on the Rachel Ray show. I've never made it but it's going on the blog so I remember it's there because it's one I definitely want to try! It would be great football food and also great made into a sandwich.

Buffalo Chicken Meatballs

1 lb ground chicken breast (all-white-meat)
1/2 small onion, grated
2 garlic cloves, grated
1/2 cup parsley, chopped
salt & freshly ground black pepper
extra virgin olive oil, for drizzling
2 tablespoons butter 
1/2 cup hot sauce, Frank's Brand
blue cheese or ranch dressing, for dipping

Pre-heat oven to 400ºF.  In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.  Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls ( you should have sixteen meatballs in total.)  Arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.
Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes. While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat. Serve with ranch or blue cheese dressing for dipping.

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