Buffalo Chicken Meatballs

Buffalo Chicken Meatballs
Buffalo Chicken Meatballs

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

40

meatballs

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

40

servings

Ingredients

  • 3/4

    Cup Frank's Redhot

  • 1

    Stick butter

  • 2

    lbs ground chicken

  • 2

    teaspoons salt

  • 2

    stalks celery, minced (about 1 cup)

  • 1

    cup of onion

  • 2

    eggs

  • 1 2/3

    cups of bread crumbs

  • 2

    tablespoons olive oil

Directions

1. Preheat oven to 450 degrees 2. Combine all ingredients, except olive oil, butter, Frank's RedHot, in a large mixing bowl and mix by hand until thoroughly incorporated. 3. Drizzle the olive oil into a large baking dish (9 x 13), making sure to evenly coat the surface. 4. Roll the mixture into round, large, marble-sized meatballs making sure to pack the meat firmly 5. Place the meatballs into the oiled baking dish such that the meatballs are lined up evenly in rows and are touching their neighbors. 6. Roast until firm and cooked through (about 15 min) 7. In small pot, combine the butter and Frank's RedHot 8. Heat over a low flame, whisking until the butter is melted and incorporated 9. Set aside the pot to cool for about ten minutes at room temp. 10. Allow the meatballs to cool for five minutes before removing from the tray. *Place the sauce and meatballs in a crock pot on low to keep them warm.

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