Friday, February 5, 2016

Buffalo Chicken Meatballs

That big game is coming up.  You know the one that everybody watches whether they like football or not?  The one everybody watches so they can talk about the commercials and the half-time show the next day?  Yeah that big game.  Buffalo Chicken Wings are ubiquitous when it comes to football.  I don't know anyone that doesn't enjoy a good hot wing during the game.  But face it, they are a little bit hard to eat.  Now I know that guys don't mind sitting around like cave men gnawing the meat off the bone and licking sauce off their fingers.  And I certainly don't mind doing that in the privacy of my own home.  (Don't judge.)  But if we're talking watch party then those kind of eating manners rank right up there with squirting whipped cream from the can into your mouth.  (Not that I know ANYTHING about that.)  So that's where Buffalo Chicken Meatballs come in.  All the flavor of buffalo wings minus that cave man dining experience.  Dip them in some HOMEMADE BLUE CHEESE DRESSING and you've got the perfect game day appetizer!  (And by game day I mean commercial-watching, halftime show-judging appetizer.)

Buffalo Chicken Meatballs....
Just like wings, only neater!
Serve with some Homemade Blue Cheese Dressing
and some carrots and celery sticks...
The traditional way!
Can't beat the tanginess of Frank's RedHot!
Enjoy the big game!
(AKA Commercial Watch Party)

Buffalo Chicken Meatballs
1 pound ground chicken
4 small cloves minced garlic
2 eggs
1 teaspoon onion powder
1 teaspoon paprika
salt and pepper to taste
1 cup (or more) Panko bread crumbs

1 stick unsalted butter
1 cup hot sauce or buffalo sauce (I prefer Frank's RedHot)

Preheat the oven to 475 degrees F.  Line a large jelly-roll pan with foil or parchment paper.  In a large bowl combine chicken, garlic, eggs, onion powder, and paprika.  Season with salt and pepper and add 1 cup of Panko bread crumbs.  Stir together.  You want the meatballs moist but definitely able to hold their shape into a ball.  If this mixture seems too wet, add some Panko crumbs a little more at a time until they are the desired consistency.  I use my medium cookie scoop to make sure they are the same size.  Scoop out the chicken mixture and roll into small balls. Don't pack them tight or overwork the mixture because you don't want a tough meatball.  Place on baking sheet, and bake approximately 10-13 minutes or until they are cooked through.  (I sacrificed a meatball by cutting in half to check.)  While the meatballs are baking, in a saucepan on the stove over medium heat melt the butter and hot sauce together.  When the meatballs are done, toss them in the sauce to coat well.  Serve with homemade blue cheese dressing (Found HERE) for dipping and some carrot and celery sticks.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 13 minutes 

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