by Judy Kim
Buffalo Chicken Meatballs
Yield: 35 meatballs
Warning! These are addictive. All the flavor of Buffalo Chicken Wings in a meatball. These make a great appetizer. Perfect for the Super Bowl this Sunday, HELL YES! Triple the recipe, you'll want these all the time, for snacking or lunch or dinner... like I said, all the time.
There are so many hot sauces out there and they all vary in flavor and heat level, so pick your favorite. Frank's is a classic hot sauce for Buffalo anything, but if you want more kick, try Tobasco sauce. It has intense spice, so you may want to reduce it to 1/3 cup. I personally love it spicy, but just make sure you taste the sauce before you add it all in and know that it will only get spicier as it sits. Not that it will take very long for these to disappear.
- Preheat oven to 425 degrees F. In a small sauce pan over medium heat add butter, hot sauce, 1/4 cup blue cheese and 1/2 tsp salt. Whisk until butter and cheese are melted and fully incorporated, about 2 minutes. Remove from heat and let it cool.
- In a medium mixing bowl add breadcrumbs, 1/2 tsp salt, celery, shallots, garlic, egg and parsley. Mix together with a spoon. Add chicken and half of the hot sauce mixture, blend until just combined. Don't over mix or it can toughen the meatball. In a large cast iron skillet add olive oil and spread evenly. Form 1" meatballs and place in the prepared skillet. When forming the meatballs, just pinch a small amount of the mixture and roll gently in your hand without handling it too much. This will keep them tender. Meatballs should be touching. Bake until lightly golden brown, 15 to 17 minutes.
- Pour the reserve hot sauce mixture over the meatballs as soon as it comes out of the oven. Top with the remaining crumbled blue cheese and scallions.
Recipe is adapted from a recipe I wrote for Delish.com, check this link if you want the recipe for Buffalo Chicken Meatballs with Penne.
3 tbsp unsalted butter
1/2 cup hot sauce, such as Frank's RedHot original
1/2 cup crumbled blue cheese
1 tsp kosher salt
1/2 cup panko breadcrumbs
1 celery stalk, chopped
1/2 cup chopped shallots
2 garlic cloves, grated
1/2 cup chopped parsley
1 lb ground chicken
1 tbsp olive oil
2 scallions, chopped