You've got two opportunities in the very near future to kill it with these meatballs.
This is the ultimately perfect football watching food. Superbowl... check.
And if you are looking for someone to fall in love with you on Valentine's (or stay in love with you) these will do it. They are that serious. Perfect appetizer.
And let's get real, if you can get past the idea of gnawing between those bones, you still don't look pretty doing it. Enter these mini buffalo chicken meatballs that have all that good flavor without the carnage.
FYI... Mr. Hungry has updated his favorite thing I have ever ever made to this right here... I told you it was serious.
From my little kitchen to yours... Enjoy.
Buffalo Chicken Meatballs
Adapted from Glamour Magazine February 2012
I used nonfat greek yogurt in place of the sour cream because I had it on hand. It makes for a healthier dressing, but if want the full richness of a blue cheese dressing, use sour cream. If you plan on doubling or tripling a recipe for a big party, you do not need to double the dressing. One batch is plenty. Use leftover dressing on a wedge salad. If you are unfamiliar with ground chicken, it can be found in most grocery stores near the ground turkey or ground beef. You could also have a butcher freshly grind a few boneless, skinless chicken breasts if you cannot find it anywhere. Leftover meatballs can be stored in the refrigerator and reheated in the oven or microwave.
1/2 stick (4 tbsp.) butter
1/4 cup Frank's RedHot hot sauce
1 lb. ground chicken
1 tsp. salt
1/2 stalk celery, minced
1 large egg
3/4 cup panko bread crumbs
For the dressing
1 cup sour cream (or nonfat greek yogurt)
1/2 cup milk
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 teaspoon salt
1 tablespoon red wine vinegar or balsamic vinegar
(makes 2 1/2 cups of dressing)
Step by Step
Preheat oven to 450 degrees F. In a small pot, combine butter and hot sauce over low heat, whisking until butter is melted. Set aside to cool for 10 minutes. Cover a baking sheet with parchment paper. Place remaining chicken meatball ingredients in a bowl and mix by hand, adding the hot sauce butter mixture as well. Make sure the ingredients are combined throughout. Using a teaspoon, roll the meatball mixture into marble sized balls. Place balls in rows on the parchment paper. Roast until firm and cooked through, about 15 minutes. Allow the meatballs to cool for 5 minutes.
To make dressing, combine all ingredients in a medium sized bowl and whisk until blended. Refrigerate until ready to use.
For an extra kick, drizzle extra hot sauce onto meatballs. Serve with dressing and extra celery.
Makes 65 mini meatballs.