Sunday, March 10, 2013

Buffalo Chicken Meatballs

This recipe, developed by Bake Your Day, adds another Buffalo-wing flavored treat to our "addicted" list.

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 Grapeseed Oil, for frying
For the meatball sauce:

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    1. Line a 10×15 rimmed baking sheet with parchment paper, set aside.
    2. 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.
    3. Roll the mixture into 1-inch balls and place in the prepared baking pan. Refrigerate for 30 minutes.
    4. 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.
    5. 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.
    6. 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.
    7. Serve warm.
Recipe developed by Cassie Laemmli of Bake Your Day


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