buffalo chicken meatballs

Mini Spicy Buffalo Chicken Balls
with Blue Cheese and Hot Sauce
makes 75+ mini meatballs
(a perfect football game treat)

Ingredients

2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds coarsely ground chicken
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Blue Cheese Dressing
Celery sticks, for serving




1. Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.

2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.

3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are {almost} touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.



4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings.

Martha Stewart Show January 2011