GROUND****Mini Buffalo Chicken Balls

By Unblond1

Great for both. Would make good party fare, just make the balls a bit smaller.

Ingredients

• 6 servings
• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup Frank's Red Hot sauce or any other favorite hot sauce
• 1 pound ground chicken, preferably thigh meat
• 1 large egg or equivalent
• 1/2 celery stalk, minced
• 3/4 cup panko
• 1 teaspoon salt

Details

Servings 6
Adapted from rachaelrayshow.com

Preparation

Step 1

* Preheat the oven to 450°F. Spray a glass baking dish and 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. N.B. the first time I made this, it was quite soft - try reducing both the butter and the hot sauce by 1 tablespoon each, see what happens.

* Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

* Divide in half, freezing one half for another meal.

* 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. Cover and refrigerate until serving time.

* Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through.N.B. 20 minutes cooks them through but doesn't brown them - try broil for last few minutes.

* Allow the meatballs to cool for 5 minutes in the baking dish before serving.

* Serve with blue cheese dressing or dip.

*NUTRITION:*

* Calories - 205
* Fat - 13
* Sat Fat - 6.7
* Carbs - 6.3
* Fibre - .4
* Protein - 16