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Dish-of-the-Week
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Buffalo Chicken Meatballs
Meatballs are the perfect dinner or appetizer. Delicious for dipping or as an entree for a busy weeknight meal. Serve by themselves, over rice or as a delicious sub sandwich! These Buffalo Chicken Meatballs are fast and easy to make, plus, they freeze well for meal prep or a make-ahead meal.
Total: 35 min
Cook: 25 min.
Prep: 10 min
Yield: 6-8 servings (About 28 meatballs)
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Ingredients
1 pound ground chicken
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1/3 cup breadcrumbs
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2 tablespoons finely diced celery
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1 tablespoon hot sauce, such as Frank's Red Hot
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1 large egg
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1 scallion, finely chopped
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1 clove garlic, minced
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Kosher salt and freshly ground black pepper
Crumbled gorgonzola, for serving
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5 to 6 stalks celery, cut into sticks, plus celery leaves, for serving
Sauce:
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1/2 stick (4 tablespoons) salted butter
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3/4 cup hot sauce, such as Frank's Red Hot
Directions
​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.
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