Mini Buffalo Chicken Balls with a Blue Cheese Sauce
These Meatballs are eaten as quickly as you can cook them. The mixture makes a great burger too!!
Makes 3 dozen 1" Meatballs
2 tablespoons vegetable oil
4 tablespoons butter (1/2 stick)
1/3 cup Frank's RedHot Sauce
1 pound ground chicken
1 large egg
½ celery stalk, minced
¾ cup Panko bread crumbs
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
Preheat the oven to 450F.
Grease a 9x13 baking dish.
Combine the butter and hot sauce in a small saucepan and cook over low heat whisking until the butter is melted.
Remove from the heat and allow the mixture to cool for 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, garlic powder and salt in a large mixing bowl and mix by hand.
Roll the mixture into round, 1 inch balls, making sure to pack the meat firmly.
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
The meatballs should be touching one another.
Roast for 15-20 minutes, or until the meatballs are firm and cooked through.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
BLUE CHEESE SAUCE
YIELD: makes 2 cups
¾ cup sour cream
1/3 cup crumbled Blue Cheese
1/3 cup whole milk
1/3 cup mayonnaise
1 teaspoon salt or more to taste
1 tablespoon red wine vinegar
1 teaspoon Worcestershire Sauce
A dash or Tabasco sauce
Place the sour cream, blue cheese, mild mayonnaise, salt, vinegar, Worcestershire and Tabasco sauce in a food processor and pulse until completely combined.