Thursday, January 31, 2013

super bowl meatballs

Mini Buffalo Chicken Meatballs
with Blue Cheese and Hot Sauce
makes 80+ mini meatballs
(a perfect football game treat)

photo credit: Epicurious 

2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot Buffalo Wing sauce {I use 1/2 cup}
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, for dipping
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 serve with dressing and celery sticks.

Martha Stewart Show January 2011


Pondside said...

These sound yummy - and who doesn't love meatballs!?

Just a little something from Judy said...

Sounds delicious to me. Anytime I see chicken and blue cheese, I keep the recipe. I am sure your guests will be thrilled.

Robyn said...

Those looks simply delicious!