Mini Buffalo Chicken Meatballs

By ldelmas

Ingredients

• Meatballs:
• 1 carrot, peeled and cut in quarters
• 2 ribs of celery, cut in quarters
• 1/4 of a small onion, peeled
• 2 lbs ground chicken
• 1 tsp minced garlic
• 2 Tbsp hot sauce
• 1 egg, lightly beaten
• 2 tsp salt
• 1 tsp black pepper
• 1-1/2 cups blue cheese crumbles
• Buffalo Sauce:
• 2 Tbsp butter
• 1 cup buffalo sauce
• For Serving:
• Blue cheese or ranch dressing
• Celery and carrot sticks
• .

Details

Servings 50
Adapted from qvc.com

Preparation

Step 1

Preheat the oven to 350°F.


Pulse the carrots, celery, and onion in the bowl of a food processor until minced.


Place the minced vegetables in a bowl. Add the chicken, garlic, hot sauce, egg, salt, and pepper and mix together. Fold in the blue cheese.


Form the mixture into 1" balls. Place the meatballs on a parchment-lined baking sheet sprayed with cooking spray. Spray the meatballs with cooking spray and place in the oven. Bake for 15–20 minutes, or until the internal temperature reaches 165°F.


While the meatballs are cooking, heat the butter and buffalo sauce until butter is melted.


Place the cooked meatballs and prepared buffalo sauce into a bowl. Toss to coat. Serve with the dressing, celery, and carrot sticks.
To Make Ahead:

Form the raw meatballs and place on parchment-lined baking sheet that has been sprayed with cooking spray. Place into the freezer. Once frozen, remove them from the baking sheet and place in a resealable bag or container. Store in the freezer until needed.
To Cook from Frozen:

Preheat the oven to 350°F. Place frozen meatballs on a parchment-lined baking sheet sprayed with cooking spray. Spray the meatballs with cooking spray and place in the oven. Bake for 25–30 minutes or until the internal temperature reaches 165°F. Follow steps above for buffalo sauce and serving.