Thursday, January 3, 2013

STAR Buffalo Chicken Meatballs

STAR Buffalo Chicken Meatballs
Looking for a crowd pleasing dish for family or football get-togethers!  Look no further, Buffalo Chicken Meatballs!
Yield: 50 meatballs | Time: 1 hour

For the meatballs:
2 lbs. ground white meat chicken
2 green onions, sliced
2 celery stalks, finely chopped
1 clove garlic, minced
1/2 cup hot wing sauce
1/2 cup blue cheese crumbles
3 tsp. ranch dressing mix
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 egg
1 cup breadcrumbs
STAR Fine Foods Grapeseed Oil, for frying

For the meatball sauce:
1 cup hot wing sauce
1 Tbs. butter
2 Tbs. STAR Fine Foods Grapeseed Oil
3 tsp. brown sugar
1 1/2 tsp. STAR Fine Foods Garlic-Flavored Wine Vinegar
1/4 tsp. cayenne pepper

Line a 10x15 rimmed baking sheet with parchment paper, set aside. 

Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, dressing mix, salt, cayenne pepper and egg in a large bowl.  Add the breadcrumbs, 1/4 cup at a time until the mixture will hold together well.

Roll the mixture into 1-inch balls and place in the prepared baking pan.  Refrigerate for 30 minutes.

While the meatballs chill, heat the hot sauce, butter, grapeseed oil, brown sugar, vinegar and salt in a small sauce pot over low heat and whisk to combine.  Whisk occasionally until bubbles form around the edges.  Allow the sauce to bubble for about 5 minutes and then remove from the heat.  The sauce should thicken slightly. 

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After chilling, remove the meatballs from the refrigerator.  Heat a large non-stick skillet over medium heat.  Add about 1/4 – 1/2 inch of grapeseed oil.  Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip them, and cook for an additional 4 minutes.  The meatballs should be browned and cooked through; if not, allow them to cook for a couple more minutes, flipping often.  Transfer to a paper towel-lined baking sheet and repeat with the rest of the meatballs. 

Transfer the cooked sauce to a large bowl.  Add the meatballs about 10 at a time and toss to coat.  Transfer the coated meatballs to a serving dish and repeat with the others.

Serve warm.  
Recipe developed by Cassie Laemmli of for Star Fine Foods 


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