So, I love buffalo chicken. Any and all kinds of it. Everyone who knows me, knows this. Last week it was buffalo chicken pizza…before that, maybe wings, dip, who knows!?!
Buffalo chicken meatballs with homemade potato chips.
Wednesday is the food section of our daily newspaper, the Bismarck Tribune. I look forward to this day the most for the recipes and the grocery store flyer. What a loser! Oh well. When I saw these mini buffalo chicken balls, I knew what would be for supper soon! I mean, look at the title “Brighten up those winter-weary taste buds with…INTENSE FLAVORS.” Who am I to say no?
MINI BUFFALO CHICKEN BALLS from the Wednesday, January 18, 2012 Bismarck Tribune
Makes about forty 3/4-inch meatballs
- 2 tablespoons vegetable oil
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup hot sauce
- 1 pound ground chicken, preferably thigh meat
- 1 large egg
- 1/2 celery stalk, minced
- 3/4 cup bread crumbs
- 1 teaspoon salt
– Preheat the oven to 450 degrees. Drizzle the vegetable oil into a 9-by13-inch baking dish and use your hand to evenly coat the entire surface. This is important to coat the pan as these lower-fat meatballs will stick. 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 the heat and allow the mixture to cool for 10 minutes. NOTE: I just nuked these in the microwave.
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 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 165 degrees. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
(Daniel Holzman & Michael Chernow, “The Meatball Shop Cookbook,” courtesy epicurious)
Look at that hot sauce! I wonder how long it will take me to
drink eat that.
These are easy to assemble and are like beef meatballs. Melt your butter and hot sauce together. I did this in the microwave. Add the rest of your ingredients and combine.
Roll these out to small meatballs. These were super moist and loose to work with – you will get about 30-40, depending on the size you roll them. Bake – and be sure to use oil on the pan. A few of mine did stick because I didn’t use much oil. Spray well, use oil or both.
Buffalo chicken meatballs served with homemade potato chips (I cut my dang finger cutting those potatoes!) and a side of ranch dressing for dipping. This plate is a bit colorless, but as the article says: intense flavor in those meatballs!
I’ll eat more veggies tomorrow, I promise. On the side, we did have some venison vegetable soup that Mr. FeistyEats made and it was delicious.
The minced celery really brought something to the dish. Usually, I am not a fan, but it was great in these meatballs. The only thing is you have to be prepared for the soft texture of the meatballs. When you think buffalo chicken you think of the ‘meatier’ wings we would usually eat. But like beef meatballs, these just have a softer texture. I was a big fan! These would be great served as sliders or at a large football party, maybe a Superbowl or something?