Buffalo Chicken Meatballs

By Texaschef11

Ingredients

• 1 * 1 lb ground chicken
• 1 * 1 carrot, peeled
• 1 * 1 celery stalk
• 1/2 * 1/2 cup hot wing sauce, divided
• 4 * 4 tbsp butter
• 1/2 * 1/2 cup unseasoned bread crumbs
• * Cayenne pepper
• * Salt
• 1 * 1 egg
• 1/2 * 1/2 cup ranch dressing

Preparation

Step 1

Roughly chop carrot and celery, add to food processor, and pulse until finely chopped. Place ground chicken into a large mixing bowl. Add egg, bread crumbs, cayenne, salt, celery, carrot and hot sauce. Mix with hands until well blended. Form mixture into 12 large or 24 small balls. Melt butter in a skillet and add meatballs one by one. Give the pan a quick shake to avoid sticking, trying not to move them about too much or they may not hold their shape. Cook meatballs 4-5 minutes per side. For small meatballs, cook 6-7 minutes per side, and for large meatballs cook until inside is no longer pink. Serve on platter with ranch dressing for dipping. Drizzle meatballs with leftover wing sauce. You may want to serve with additional celery and carrot sticks.