- Alton Brown born (1962)
Mini Buffalo Chicken Balls
- 1 Pound ground chicken, preferably thigh meat
- 1 Teaspoon salt
- 1/2 stalk celery, minced
- 1/3 Cup Frank's RedHot Hot Sauce
- 1/2 stick butter
- 1 egg
- 3/4 Cups breadcrumbs
- 2 Tablespoons olive oil
From the famous Meatball Shop in New York City, these are everything we love about chicken wings wrapped into a meatball. While we’d make this recipe any time of the year, we love to fire them up on an outdoor grill for a summertime sub.
Preheat the oven to 450 degrees.
In a small pot, combine the butter and Frank’s RedHot Hot Sauce and heat over a low flame, whisking until the butter is melted and incorporated.
Set the pot aside to cool for 10 minutes at room temperature.
Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
Drizzle the olive oil into a large baking dish, about 9-by-13-inches, making sure to evenly coat the entire surface (use your hand to help spread the oil).
Roll the mixture into round, large marble-sized meatballs making sure to pack the meat firmly.
Place the balls into the oiled baking dish so that all of the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
Roast until firm and cooked through (about 15 minutes).
Allow the meatballs to cool for 5 minutes before removing from the tray. To give the meatballs a little char, preheat a grill to medium heat and sear the meatballs for 1-2 minutes on the grill.