What’s happenin’, hot stuff? Buffalo chicken meatballs–that’s what! All the spicy flavor of Buffalo chicken rolled into tender meatballs, what’s not to like? So easy and especially tasty served on a soft wheat roll with carrot and celery sticks on the side…and blue cheese dip, of course!
BUFFALO CHICKEN MEATBALLS
2 to 2.5 tablespoons butter
1/2 cup Frank’s Red Hot Sauce
Combine in a small saucepan over low heat till butter is melted.
Blue Cheese Dip (optional)
½ cup sour cream (light is fine, but I don’t recommend no-fat)
¼ cup mayo
1 tablespoon apple cider vinegar
3 oz. blue cheese, crumbled
Combine in a small bowl.
1 pound ground chicken
2 carrots, peeled and grated
1 stalk celery, grated
½ small onion, grated
2 cloves garlic, minced
handful of fresh parsley, chopped (optional)
Combine meat and grated vegetables with your hands–don’t overmix.
I used my 1/8 cup scoop to help me portion them out perfectly. You should get 16 meatballs.
Preheat oven to 400 degrees F. Bake for 15 minutes on a baking sheet drizzled with olive oil. They’ll look like this!
Let the meatballs stand just a few minutes before rolling ’em into the Buffalo sauce. I liked them so much I made them twice this week–the first time just on a dish, the second time as a sandwich. I really love the sandwich option and hope you will, too!
And if you like blue cheese, make sure you get some of the dip onto your sandwich. Mm-mmm-mmmm!