Buffalo Chicken Meatballs
Ingredients:
1 pound ground chicken
8 ounces mushrooms
1 small onion
1 stalk celery
4 cloves garlic
1 tablespoon extra-virgin olive oil
1/2 cup fine dry breadcrumbs
1/2 cup very finely chopped carrot
1/4 cup crumbled blue cheese
2 tablespoons hot sauce, such as Dawson's Original
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces mushrooms
1 small onion
1 stalk celery
4 cloves garlic
1 tablespoon extra-virgin olive oil
1/2 cup fine dry breadcrumbs
1/2 cup very finely chopped carrot
1/4 cup crumbled blue cheese
2 tablespoons hot sauce, such as Dawson's Original
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper.
Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
Add breadcrumbs, carrot, cheese, hot sauce, vinegar, salt, and pepper to the cooled vegetables. Stir until combined.
Add chicken and mix gently to combine (do not overmix).
Form into 30 meatballs (about 2 tablespoons each) and place on the prepared baking sheet.
Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
Add breadcrumbs, carrot, cheese, hot sauce, vinegar, salt, and pepper to the cooled vegetables. Stir until combined.
Add chicken and mix gently to combine (do not overmix).
Form into 30 meatballs (about 2 tablespoons each) and place on the prepared baking sheet.
Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
Notes:
Alternatively, instead of using parchment paper you can line your baking sheet with foil and spray it with cooking spray for easy cleanup. Parchment paper is better.
Make your own breadcrumbs by putting bread into the food processor and griind until fine. Bake at 200°F for 15 to 20 minutes until they are dried. Or use panko. I don't care.
You can make these months ahead. Freeze the cooled baked meatballs in a single layer in an airtight container for up to 3 months. Thaw them in the fridge overnight before heating in a 350°F oven for about 25 minutes. Serve these little flavor bombs with Blue Cheese Dip or ranch dressing. Make a buffalo meatball sub or wrap. Serve them with a salad, potatoes and/or veggies. Call it dinner. Use them as finger food at a super bowl party. Use your imagination. Do I have to think of everything for you?
Make your own breadcrumbs by putting bread into the food processor and griind until fine. Bake at 200°F for 15 to 20 minutes until they are dried. Or use panko. I don't care.
You can make these months ahead. Freeze the cooled baked meatballs in a single layer in an airtight container for up to 3 months. Thaw them in the fridge overnight before heating in a 350°F oven for about 25 minutes. Serve these little flavor bombs with Blue Cheese Dip or ranch dressing. Make a buffalo meatball sub or wrap. Serve them with a salad, potatoes and/or veggies. Call it dinner. Use them as finger food at a super bowl party. Use your imagination. Do I have to think of everything for you?