Here is a recipe that is sure to please any football (or spice) lover this weekend! There can be made in a smaller size, just reduce the baking time and make sure the meatballs are cooked through. (165 degrees)
Buffalo Chicken Meatballs
- 2 lbs Ground Chicken
- 1 Tbsp Spicy Brown Mustard
- 2 Tbsp Poultry Seasoning
- 2 Tbsp Minced Garlic
- 1/2 Medium Yellow Onion, cut into 2 inch chunks
- 1/2 Cup Chopped Parsley
- 2 Cups Finely Crushed Saltine Crackers
- 2 Egg, Whipped
- 1.5 Tbsp Cracked Black Pepper
- 1/2 Cup Sour Cream
- 4 tbsp Olive Oil
- 2 Cups Franks Red Hot
- 1/3 Cup Butter, Unsalted
Preheat oven to 350 degrees.
In a food processor, pulse together mustard, seasoning, garlic, onion, parsley, and pepper and pulse until onion is finely chopped. In a medium bowl, combine chicken, onion mixture, sour cream, eggs, and crushed crackers. Mix well with your hands. Using a melon scoop, form into 2 inch meatballs.
In a nonstick saute pan over medium heat, heat oil until shimmering. Place meatballs in pan and gently turn them as they brown so that the meatball keeps it’s shape. When lightly browned remove meatballs from the pan and set aside. Add Franks and butter and whisk until combined. Add meatballs back to the pan, being sure to roll them in the sauce. Bake for 30 minutes or until temperature reaches 165.
Serve with Blue Cheese Dressing and Celery Sticks. Enjoy!