Buffalo chicken meatballs, for those interested!

misscastle · January 2012

I made a version of the recipe I posted yesterday (I kind of winged it, though, because I didn't bother pulling up the recipe when I cooked). They were good, definitely good for the Super Bowl party! The recipe I used made 13 slightly larger-than-average meatballs, so I'll probably use 2 pounds of ground meat and make smaller meatballs for the party to have about 30-40 of them. Also, I would normally put breadcrumbs in them, but we're doing low-carb right now, so I didn't use them. I don't think it suffered at all.

Here's my recipe. I didn't make a special dipping sauce, just served them with ranch.

1 pound ground chicken
1 tablespoon olive oil
1/2 onion, minced
1 clove garlic, minced
1 tablespoon (ish...) dried parsley
1 egg
1/3 cup parmesan cheese
1 tablespoon butter
1/2 cup Frank's red hot sauce

Heat the olive oil in a medium skillet. Add the onions and garlic and saute until soft.

Combine the ground chicken, onion and garlic, parsley, egg, and Parmesan cheese in a large bowl and mix thoroughly. Put it in the refrigerator and let it chill for 15 minutes.

Preheat the oven to 375 degrees. Roll the meat mixture into a meatball shape and space them evenly across a baking sheet. Bake for 15 minutes, or until the tops are browned and the meatball is cooked through when you cut into one.

While cooking, melt the butter in the skillet. Add the red hot sauce and stir to combine. When the meatballs are done cooking, toss thoroughly with the hot sauce. Yummers!

I served this with sauteed green beans and zucchini, and we were SO full after dinner!