Mini Buffalo Chicken Balls

Staff Writer
Mini Buffalo Chicken Balls
Meatball Shop

 

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. 

Ready in
45 m
20
Servings
81
Calories Per Serving
Deliver Ingredients
Makes
40 meatballs

Ingredients

  • 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

Directions

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. 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
5g
8%
Sugar
0.3g
N/A
Saturated Fat
2g
11%
Cholesterol
28mg
9%
Protein
6g
12%
Carbs
3g
1%
Vitamin A
24µg
3%
Vitamin B12
0.6µg
9.2%
Vitamin B6
0.1mg
7.2%
Vitamin C
3mg
5%
Vitamin D
0.1µg
N/A
Vitamin E
0.3mg
1.7%
Vitamin K
2µg
3%
Calcium
13mg
1%
Fiber
0.2g
0.8%
Folate (food)
3µg
N/A
Folate equivalent (total)
9µg
2%
Folic acid
3µg
N/A
Iron
0.7mg
4.1%
Magnesium
7mg
2%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
7%
Phosphorus
61mg
9%
Polyunsaturated
0.4g
N/A
Potassium
104mg
3%
Sodium
151mg
6%
Trans
0.2g
N/A
Zinc
1mg
9%

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