Buffalo Chicken Meatballs
For a switch-up to the usual wings, use often underutilized ground chicken to make these juicy, tender Buffalo meatballs. Celery, a frequent wing pairing, gives the meat mixture a bit of crunch and freshness. Perfect for subs or party platters, you can make the meatballs ahead of time by wrapping the pan with plastic and placing it in the refrigerator or placing them in an airtight bag and freezing them for up to 3 months (defrost in the refrigerator the day before cooking).
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1pound ground chicken (preferably a mix of dark and white meat)
- 2large eggs
- ½cup panko bread crumbs
- 1cup minced celery, from about 2 stalks
- 5garlic cloves, minced
- 3tablespoons minced chives
- 1teaspoon onion powder
- ½teaspoon sweet paprika
- 1cup plus 2 tablespoons Buffalo-style hot sauce
- Salt and pepper
- 3tablespoons unsalted butter
- Sliced scallions, for serving
Instructions
Step 1
Heat the oven to 375 degrees and line a sheet pan with parchment paper.Step 2
In a bowl, mix together the chicken, eggs, panko, celery, garlic, chives, onion powder, paprika, 2 tablespoons of hot sauce, 1 teaspoon salt and several cracks of black pepper until thoroughly combined. Using your hands, roll about 1/4 cup of the meat mixture into a ball and place on the parchment. Repeat with the remaining mixture, leaving about 1/2 inch in between each meatball. You should have about 12 meatballs.Step 3
Bake the meatballs until browned and slightly firm, 15 to 17 minutes.Step 4
While the meatballs cook, heat the remaining 1 cup of hot sauce and the butter together in a medium pot over medium-high; whisk until emulsified. Remove from the heat, add the meatballs and toss to coat. Transfer the meatballs and sauce to a serving plate and top with sliced scallions.