Buffalo Chicken Meatballs Food

BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

BUFFALO CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
• Melt the butter in a small saucepan over medium heat. Whisk in the hot sauce, remove from the heat and let cool to room temperature.
• Combine the chicken, breadcrumbs, celery, egg, onions and 1 teaspoon salt in a large bowl. Add 2/3 cup of the cooled hot sauce mixture (reserve the rest) and mix to combine. Form the chicken mixture into 2-inch meatballs (about 18 total) and place them on the prepared baking sheet.
• Bake until cooked through, about 20 minutes, brushing the meatballs with the reserved hot sauce mixture during the last 8 minutes.
• For the sauce: Combine the sour cream, mayonnaise, blue cheese and vinegar in a small bowl. Season with salt and pepper.
• Serve the meatballs with the sauce and celery sticks.

BUFFALO CHICKEN MEATBALLS

Steps:

• Heat the oven to 475. Line a rimmed baking sheet with nonstick foil.
• In a bowl, mix chicken, bread crumbs, scallions, paprika, garlic, and salt. Roll into 32 balls; place on pan.
• Bake 10-12 minutes until browned and cooked through. Remove from oven and drizzle meatballs with hot pepper sauce to taste; toss to coat.
• Serve on toothpicks to dip into blue cheese dressing. Be sure to include healthy raw vegetable dippers.

BUFFALO CHICKEN MEATBALLS

Steps:

• 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.

BUFFALO CHICKEN MEATBALLS RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine your ground chicken, ranch mix, green onions, bread crumbs, egg, buffalo sauce, paprika, garlic salt, black pepper, and Worcestershire sauce, until fully incorporated.
• Roll your meat mixture into one inch balls and place on a foil lined cookie sheet.
• Place the sheet in the oven and bake for 25 minutes or until fully cooked through.
• Remove from oven and using a basting brush, brush another fresh layer of buffalo sauce, over each meatball.
• Garnish with a drizzle of ranch and extra green onions if desired.

HALLOWEEN BUFFALO CHICKEN MEATBALLS

Steps:

• Heat oven to 350°F.
• Chop enough celery stalks into small pieces to measure 1/2 cup; place in medium bowl. Reserve remaining celery stalks and leaves for later use.
• Add chicken, bread crumbs, cheese, egg, and 2 Tbsp. each dressing and wing sauce to chopped celery; mix just until blended.
• Cover rimmed baking sheet with foil; spray with cooking spray. Shape chicken mixture into 16 meatballs, using about 1 Tbsp. chicken mixture for each meatball; place on prepared baking sheet.
• Bake 18 min. or until done (165°F).
• Melt butter. Mix with remaining dressing and wing sauce until blended. Dip meatballs, 1 at a time, into dressing mixture, turning to completely coat all sides of each meatball with dressing mixture. Place meatballs in single layer on platter.
• Cut reserved celery stalks into 16 pieces, each about 1-1/2 inches long. Insert into tops of meatballs for the pumpkin stems. Add celery leaves as shown in photo.

MINI BUFFALO CHICKEN BALLS

Steps:

• Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
• Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

BUFFALO CHICKEN MEATBALLS

Steps:

• Heat oven to 375°F.
• Drizzle milk over bread in medium bowl; let stand 2 min. Add chicken, celery and 2 Tbsp. wing sauce; mix just until blended.
• Shape into 30 meatballs, using about 1 Tbsp. chicken mixture for each; place on rimmed baking sheet sprayed with cooking spray.
• Bake 15 min. or until done (165°F). Meanwhile, combine sour cream and blue cheese.
• Place meatballs in large bowl. Add remaining wing sauce; toss to evenly coat meatballs. Thread 2 meatballs onto each of 15 small skewers. Serve with sour cream mixture.

RACHAEL RAY'S BUFFALO CHICKEN MEATBALLS

Steps:

• Pre-heat oven to 400ºF.
• In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.
• Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls - you should have sixteen meatballs in total.
• Wash your hands after handling the raw poultry.
• Arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.
• Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
• While the meatballs are baking, melt the butter in a large skillet over medium heat.
• Add the hot sauce and whisk to combine.
• Toss the baked meatballs in the hot sauce to coat.
• Serve the meatballs with a bowl of blue cheese dressing garnished with scallions, celery and carrot sticks alongside.