Mini Buffalo Chicken Balls
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Cook time: 
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Serves: 8-12
 
The Meatball Shop Cookbook delivers a mess-free, tasty twist on buffalo chicken wing.
Ingredients
Chicken Balls
  • 2 tbsp vegetable oil
  • 4 tbsp butter
  • ⅓ cup Frank's RedHot sauce or any other favorite hot sauce
  • 1 lb ground chicken (preferably thigh meat)
  • 1 large egg
  • ½ celery stalk, minced
  • ¾ cup bread crumbs
  • 1 tsp salt
Blue Cheese Dressing
  • 1 cup sour cream
  • ½ cup mayonnaise
  • ⅓ cup buttermilk
  • 1 cup crumbled blue cheese
  • 1 tbsp chives, chopped
  • 1 tbsp parsley, chopped
  • ½ juice of one lemon
  • ½ tsp salt
  • Fresh ground pepper to taste
Instructions
  1. Combine all of the ingredients of the dressing and mix well. Refrigerate for 3 hours or overnight.
  2. Preheat oven to 450 degrees.
  3. Drizzle vegetable oil in 9 x 13 inch baking dish and evenly coat the entire surface of the dish.
  4. Combine the butter and hot sauce in a small saucepan. Cook over low heat, whisking until butter is melted and fully incorporated into the hot sauce. Allow to cool.
  5. Combine the hot sauce/butter mixture, chicken, egg, celery, bread crumbs and salt and mix until thoroughly incorporated.
  6. Roll the mixture into ¾ inch balls, making sure to pack meat firmly. Place balls in the prepared baking dish, lining them up snuggly in the pan so that the meatballs are touching one another (you should be able to fit 5 by 8 in the pan in a nice orderly fashion).
  7. Roast for 18-20 minutes (or until meatballs are cooked through).
  8. Allow meatballs to cool for 5 minutes.
  9. Serve meatballs with toothpicks, blue cheese dip and cut raw vegetables.
Recipe by Weekend Table at https://weekendtable.com/2013/01/27/mini-buffalo-chicken-balls-with-blue-cheese-dressing/