Spicy buffalo chicken meatball

By mmcspencer

From NYC restaurant- the meatball shop

Ingredients

• Makes about 75 mini meatballs
• 2 * 2 tablespoons olive oil
• 1/2 * 1/2 cup (1 stick) unsalted butter
• 3/4 * 3/4 cup Frank's RedHot hot sauce, plus more for serving
• 2 * 2 pounds ground chicken, preferably thigh meat
• 2 * 2 large eggs
• 2 * 2 ribs celery, minced (about 1 cup)
• 1 2/3 * 1 2/3 cups dried breadcrumbs
• 2 * 2 teaspoons coarse salt
• * Blue Cheese Dressing
• * Celery sticks, for serving
• Read more at Marthastewart.com: Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce - Martha Stewart Recipes

Preparation

Step 1

1. Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.


Read more at Marthastewart.com: Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce - Martha Stewart Recipes