Wednesday, June 24, 2015

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs
by Sarah M.

Olive oil
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1/2 cup white onion, finely diced
Salt and pepper
1 pound ground chicken, lean
1/2 cup good blue cheese crumbles
1/4 cup plus extra Frank’s Red Hot sauce (or use your favorite)
1 egg
2-3 Tablespoons bread crumbs (I used Italian seasoning breadcrumbs)

Heat a non-stick pan on the stove over medium-high heat. Add enough oil to coat the pan and add in the carrots, celery and onion; season generously with salt and pepper. Sauté mixture until onion is translucent and vegetables become soft; approximately 10-15 minutes. Transfer mixture to a bowl and let cool (I popped mine into the freezer for a few minutes.)

In a large mixing bowl, add the ground chicken and season with a little salt and a good amount of cracked pepper. Add in the vegetable mixture, blue cheese, hot sauce, egg and breadcrumbs. Mix to combine well. (Be careful to not over mix or the meatballs will become tough.) If the mixture seems to “wet” add more breadcrumbs.

Preheat oven to 400°F. Form meatballs into desired size, just make sure they are all the uniform. Place onto a baking sheet lined with the Mrs. Anderson's Non-Stick Silicone Baking Mat from Harold Import Company.

Spoon on a little bit more hot sauce onto each meatball. Bake at 400°F for about 20-25 minutes, then broil them for about 5 minutes, or until they become nice and brown on top.

To re-heat, spoon over a little more hot sauce and let get to temperature in a low oven.

Serve with a good blue cheese dressing with celery on the side. Enjoy!

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