Buffalo Chicken Mini Meatballs

Dinner • 15 Aug 2012

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Buffalo Chicken Mini Meatballs

Buffalo Chicken Mini Meatballs

Yields 40 (3/4 inch) mini meatballs


  • 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • 1/3 cup Frank’s Red Hot sauce or any other favorite hot sauce
  • 1 pound ground chicken breast
  • 1 large egg
  • 1/2 celery stalk, minced
  • 3/4 cup whole wheat breadcrumbs
  • 1 teaspoon salt
  • ranch dressing

Serving Preparation

  • Preheat the oven to 450°F. Coat a 9 x 13- inch baking dish with vegetable oil
  • Combine the butter and hot sauce in a small saucepan over low heat, whisking until the butter is melted and fully incorporated. Remove from heat and cool for 10 minutes.
  • Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. I used a small ice-cream scoop to make sure I made even balls every time.
  • Place the balls in the prepared baking dish, lining them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.
  • Serve with ranch dressing.

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