Buffalo chicken meatballs

Whether you serve these spicy chicken meatballs to the guys on game day or at a swanky cocktail party, they won't last long.

Buffalo chicken meatballs recipe

Yields 50 meatballs

Ingredients:

For the meatballs:

• 2 pounds ground chicken
• 2 green onions, chopped
• 2 celery stalks, finely chopped
• 1 clove garlic, minced
• 1/2 cup Frank's Red Hot Sauce
• 1/2 cup blue cheese crumbles
• 3 teaspoons dry ranch dressing mix
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 egg
• 1 cup breadcrumbs
• Vegetable oil, for frying

For the sauce:

• 1 cup Frank's Red Hot Sauce
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 3 teaspoons brown sugar
• 1-1/2 teaspoons red wine vinegar
• 1/4 teaspoon cayenne pepper

Directions:

1. Line a large rimmed baking sheet with parchment paper.
2. Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, ranch dressing mix, salt, cayenne pepper and egg in a large bowl. Add the breadcrumbs, 1/4 cup at a time, until the mixture holds together well.
3. Form 1-inch balls of chicken mixture and place on baking sheet. Refrigerate for 30 minutes.
4. While the meatballs chill, whisk together all sauce ingredients in a small pot over low heat. Stir occasionally until simmering. Allow the sauce to simmer for about 5 minutes, then remove from heat. The sauce will thicken slightly as it stands.
5. Remove meatballs from the refrigerator. Heat a large nonstick skillet over medium heat. Add about 1/2-inch of oil. Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip over and cook for an additional 4 minutes, or until browned and cooked through. Drain on paper towels and repeat with the rest of the meatballs.
6. Transfer the sauce to a large bowl. Add the meatballs in batches and toss to coat in sauce. Serve warm.

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