Buffalo Chicken Meatballs - Spicy, tangy, and utterly addictive, perfect for turning up the heat on game day!
Ingredients
Meatballs: 2 lb ground chicken 4 Tbsp olive oil 6 cloves garlic, crushed and minced 1/2 cup chopped parsley 1/2 cup green onions, finely chopped 1 tsp salt 1 tsp pepper Wing Sauce: 6 Tbsp butter 1 cup Frank's Red Hot sauce (or favorite hot sauce) 1 tsp pepper Garnish: Chopped greens from green onions
Directions: In a skillet, heat olive oil over medium heat. Add green onions, parsley, salt, and pepper; sauté for about five minutes. Add garlic and continue to sauté for another minute, taking care not to burn the garlic. Remove from heat and allow to cool. In a large bowl, mix the ground chicken with the cooled onion mixture. Refrigerate the mixture for about 20 minutes to firm up. Meanwhile, preheat your oven to 400°F. Shape the chicken mixture into 1-inch meatballs and place them on a greased cookie sheet. Bake in the preheated oven for 15-20 minutes or until the meatballs are golden brown. While the meatballs are baking, prepare the wing sauce by heating butter, hot sauce, and pepper in a saucepan over medium heat until it reaches a soft boil, stirring frequently. Once the meatballs are cooked, toss them with the hot wing sauce in a large bowl, or keep them warm in a Crock Pot. Garnish with chopped green onion tops before serving.
Serve these fiery delights with ranch or blue cheese dressing alongside celery and carrot sticks for the ultimate party platter!
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