3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds ground chicken, preferably thigh meat
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Celery sticks, for serving
Instructions
Preheat oven to 450 degrees. Evenly coat a large
rimmed baking sheet with olive oil and set aside.
Place butter and hot sauce in a small saucepan over
low heat. Cook, whisking, until butter is melted and hot
sauce is well incorporated. Remove from heat and
transfer to a large bowl; let cool to room temperature,
about 10 minutes.
Add chicken, eggs, celery, breadcrumbs, and salt to
bowl with butter mixture; using your hands, mix until
well combined. Roll chicken mixture into firm, 1-inch
round balls and place on prepared baking sheet;
arrange the meatballs in rows so that they are touching
on all sides. Transfer to oven and bake until cooked
through, about 15 minutes.
Take out of oven and let stand 5 minutes before
removing from baking sheet. Place on a serving platter
and drizzle with hot sauce; serve with dressing and
celery sticks.
Originally Submitted
1/30/2018
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