Thursday, September 18, 2008

Bufalo Chicken Meatballs

1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons butter
1/2 cup hot sauce (such as Frank’s)
Preheat oven to 400ºF.
In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Using a small ice cream scoop, shape meat into balls. Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat. Serve with celery and blue cheese.


Life is Good said...

What a great idea! I make chicken meatballs all the time and this never occured to me. Thanks.

Harmony said...

Thank you for stopping by. the recipe was in one of the Racheal Ray cookbooks.