Buffalo Chicken Meatballs
When I think about football food, I always immediately think about fall. But wait one minute. Football is still going strong, people. And in my house, football requires buffalo chicken.
Last night, Kansas State played in the Fiesta Bowl and judging by my Facebook feed as I was writing this post, people are ex-cit-ed about this football game. And all of the football games that have been going on lately.
Oh and there’s this little game coming up in a few weeks called the Super Bowl. You know the one? The one where, even if you don’t really care about the game, you go to a party for the food? Yes, you know who you are.
Well, add another addicting buffalo-wing flavored treat to your list: this time in buffalo-chicken meatball form. You know when I wake up dreaming about food and then I post it here and we all love it? This is another one of those. These meatballs came together like they were meant. to. be.
They were totally meant to be, you guys. The chicken, the blue cheese, the sauce. Totally amazing and totally perfect for football. Or any regular day this year. Just go ahead.
Buffalo Chicken Meatballs Recipe
Yield: 50 meatballs
Total Time: 1 hour
Quick, simple and mostly healthy but best of all: spicy.
for the meatballs:
2 lbs. ground white meat chicken
2 green onions, sliced
2 celery stalks, finely chopped
1 clove garlic, minced
1/2 cup Frank's Red Hot sauce
1/2 cup blue cheese crumbles
3 tsp. ranch dressing mix
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 cup breadcrumbs
STAR Fine Foods Grapeseed Oil, for frying
for the meatball sauce:
1 cup Frank's Red Hot sauce
1 Tbs. butter
2 Tbs. STAR Fine Foods Grapeseed Oil
3 tsp. brown sugar
1 1/2 tsp. STAR Fine Foods Garlic-Flavored Wine Vinegar
1/4 tsp. cayenne pepper
Line a 10x15 rimmed baking sheet with parchment paper, set aside.
Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, dressing mix, salt, cayenne pepper and egg in a large bowl. Add the breadcrumbs, 1/4 cup at a time until the mixture will hold together well.
Roll the mixture into 1-inch balls and place in the prepared baking pan. Refrigerate for 30 minutes.
While the meatballs chill, heat the hot sauce, butter, grapeseed oil, brown sugar, vinegar and salt in a small sauce pot over low heat and whisk to combine. Whisk occasionally until bubbles form around the edges. Allow the sauce to bubble for about 5 minutes and then remove from the heat. The sauce should thicken slightly.
After chilling, remove the meatballs from the refrigerator. Heat a large non-stick skillet over medium heat. Add about 1/4 – 1/2 inch of grapeseed oil. Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip them, and cook for an additional 4 minutes. The meatballs should be browned and cooked through; if not, allow them to cook for a couple more minutes, flipping often. Transfer to a paper towel-lined baking sheet and repeat with the rest of the meatballs.
Transfer the cooked sauce to a large bowl. Add the meatballs about 10 at a time and toss to coat. Transfer the coated meatballs to a serving dish and repeat with the others.
If you prefer to make these even more healthy, skip the frying. Heat the oven to 400 degrees and oil a 10x15 baking dish with grapeseed oil. Place the meatballs in the dish and bake for 25-30 minutes, flipping once, until cooked through. Toss in the sauce and serve warm.
Disclaimer: This recipe was developed by me for Star Fine Foods. All opinions are 100% my own.