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Mini Buffalo Chicken Balls Recipe

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This recipe for Mini Buffalo Chicken Balls is from Ray and Jill's Wedding 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 Tbsp vegetable oil
4 Tbsp unsalted butter
1/3 cup Frank’s Redhot sauce or favorite hot sauce
1 lb ground chicken
1 lge egg
½ celery stalk, minced
¾ cup bread crumbs
1 tsp salt
Directions:
Directions:
Preheat the oven to 450 degree F. Drizzle the vegetable oil into a 9 x 13 baking dish & use your hand to evenly coat the entire surface. Set aside.
Combine the butter & hot sauce in a small saucepan, cook over low heat, whisking until the butter is melted & fully incorporated. Remove from the heat & allow the mixture to cool for 10 mins.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs & salt in a large mixing bowl & mix by hand until thoroughly incorporated
Roll the mixture into round, ¾ inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly & in even rows vertically & horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 mins, or until the meatballs are firm & cooked through. A meat thermometer inserted into the center of a meatball should read 165 degrees F.
Allow the meatballs to cool for 5 mins in the baking dish before serving. Serve with a blue cheese dip.

 

 

 

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