Buffalo Meatball Corn Dogs Recipe By Tasty Food

BUFFALO MEATBALL CORN DOGS RECIPE BY TASTY

Steps:

• Meatballs: In a medium bowl, mix together ground chicken, bread crumbs, egg, blue cheese, salt, pepper, and Frank's Red Hot until evenly combined. Be careful not to overmix. Roll into golf-size balls.
• Heat olive oil in a skillet over medium heat. Add meatballs and cook until brown on all sides, about 3-4 minutes per side. Remove meatballs from the pan (they will not be fully cooked at this time).
• Batter: Whisk together cornmeal, flour, salt, sugar, and baking powder. Add in egg and milk, then whisk until a smooth batter forms.
• Heat 3 inches of vegetable oil in a pot until temperature is 350ºF (175ºC).
• Place the meatballs on skewers, lollipop-style. Holding onto the skewer, dip the meatball into the batter. Use a spoon to help fully coat each meatball in batter.
• Lower the meatballs into the oil and cook for 3-4 minutes, until the meatballs are cooked through and the outsides are a deep golden brown. Drain on paper towels. Serve with more Frank's and ranch dressing for dipping.
• Enjoy!

BUFFALO MEATBALLS IN A SWEET & SPICY ORANGE SAUCE

Steps:

• Place Ground Chuck in a large bowl. Mix the remaining ingredients in a separate bowl. Combine the bread crumb mixture to the Ground Chuck and mix well. Roll golf ball size meatballs and bake in a 350 degree oven for about 20 minutes, turning meatballs half way.
• Sauté the sambal and garlic in the 1 tablespoon canola oil for about 1 minute. Add orange zest and juice. Stir to combine. Add cayenne pepper and brown sugar. Stir to combine. Add chicken broth and bring mixture to a simmer. Reduce mixture by half. Add the crème friache and stir to combine. Add meatballs to mixture.

MINI CORN DOGS

Steps:

• In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms; dough will be sticky. , Turn onto a generously floured surface; knead 6-8 times or until smooth, adding additional flour as needed. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal. Place on greased baking sheets. , Bake at 450° until golden brown, 10-12 minutes. In an small bowl, combine the sauce ingredients. Serve with corn dogs.

BAKED BUFFALO CHICKEN MINI MEATBALLS

Steps:

• line cookie sheet with foil and spray foil with cooking spray. Preheat oven to 350 degrees.
• in a large bowl, mix ground chicken, panko, celery seed, 1/4 cup of the hot sauce, chopped onion, minced garlic, 2 eggs, salt and pepper. The mixture will be very sticky unlike my other meatball mix (but this is correct). With damp hands shape into 1.5-2 inch balls the best you can (they do not need to be perfect) and place evenly on prepped cookie sheet.
• spray the top of the meatballs with a little cooking spray. important. why? it gives you a crispier / more brown meatball.
• bake meatballs at 350 for 20 minutes. Remove from oven, flip them and bake for an additional 10 minutes (if all the mix does not fit on your cookie sheet, refrigerate mix as you will need to bake a second batch. Do not forget to put new foil and spray on the cookie sheet for second round).
• sauce: in small bowl melt 3/4 cup softened butter (about 30 sec in microwave) and add the remaining 1/2 cup of hot sauce. Taste sauce. A little too hot for you or the kids? That's ok, whisk in 3-5 tbsp of tomato paste until the desired 'heat' is reached (I usually add 3 tbsp tomato paste when I make the sauce).
• drizzle the sauce over the meatballs; gently toss to coat.
• transfer to serving dish with some celery sticks and blue cheese dressing.