Buffalo Chicken Meatballs
- Level: Easy
- Yield: 8 to 10 servings (about 28 meatballs)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 177
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 76
- Sodium
- 227
- Total: 35 min
- Active: 25 min
Ingredients
Meatballs:
Nonstick cooking spray, for the parchment, optional
1 pound ground chicken
1/3 cup breadcrumbs
2 tablespoons finely diced celery
1 tablespoon hot sauce, such as Frank's Red Hot
1 large egg
1 scallion, finely chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Crumbled gorgonzola, for serving
5 to 6 stalks celery, cut into sticks, plus celery leaves, for serving
Sauce:
1/2 stick (4 tablespoons) salted butter
3/4 cup hot sauce, such as Frank's Red Hot
Directions
Special equipment:
a silicone baking mat, optional- For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
- Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
- For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
- Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.