Mini Buffalo Chicken Balls
Mini Buffalo Chicken Balls
From the famous Meatball Shop in New York City, these are everything we love about chicken wings wrapped into a meatball. While we’d make this recipe any time of the year, we love to fire them up on an outdoor grill for a summertime sub.
Servings
20
Ingredients
- 1 pound ground chicken, preferably thigh meat
- 1 teaspoon salt
- 1/2 stalk celery, minced
- 1/3 cup frank's redhot hot sauce
- 1/2 stick butter
- 1 egg
- 3/4 cup breadcrumbs
- 2 tablespoon olive oil
Directions
- Preheat the oven to 450 degrees.
- In a small pot, combine the butter and Frank’s RedHot Hot Sauce and heat over a low flame, whisking until the butter is melted and incorporated.
- Set the pot aside to cool for 10 minutes at room temperature.
- Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
- Drizzle the olive oil into a large baking dish, about 9-by-13-inches, making sure to evenly coat the entire surface (use your hand to help spread the oil).
- Roll the mixture into round, large marble-sized meatballs making sure to pack the meat firmly.
- Place the balls into the oiled baking dish so that all of the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
- Roast until firm and cooked through (about 15 minutes).
- Allow the meatballs to cool for 5 minutes before removing from the tray. To give the meatballs a little char, preheat a grill to medium heat and sear the meatballs for 1-2 minutes on the grill.