Buffalo Chicken Meatballs |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
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This is a Rachael Ray recipe that I did a little tweeking to. Easy to make. Can even be made ahead and reheated. Ingredients:
2 pounds ground chicken |
1 small sweet onion |
4 cloves garlic, chopped |
1 cup flat leaf parsley, chopped |
salt and pepper to taste |
1/3 cup buffalo wing sauce |
1 stick unsalted butter |
blue cheese salad dressing or dip |
celery sticks |
Directions:
1. In food processor, combine onion, garlic and parsley. Pulse until finely chopped.
2. Combine onion mixture with ground chicken.
3. Season to taste with salt and pepper.
4. Shape into small meatballs and arrange on foil-lined rimmed baking sheet sprayed with non-stick cooking spray.
5. Bake at 375 degrees for 12 minutes or until cooked through.
6. Meanwhile, in saucepan, combine wing sauce and butter. (For a hotter sauce, add more wing sauce and less butter. For a milder sauce, add more butter and less wing sauce.)
7. Heat until butter is melted.
8. Toss cooked meatballs with sauce.
9. (At this point they can be chilled and reheated at serving time.)
10. Serve hot with Blue cheese salad dressing and celery sticks.
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