Spicy Buffalo Chicken Meatballs will quickly become a family favorite
Equipment: 5 QT Stainless Mixing Bowl, Kitchen Machine Food Cutter, 13” French Skillet (13” Paella Pan, 13” Casserole Pan, or Electric Skillet), ¾ QT Butter Warmer.
In a large bowl, combine the chicken, egg, breadcrumbs, carrot, celery, onion, garlic, blue cheese, and 1/2 the hot sauce.
Gently fold together to combine, but don't over mix.
Form the mixture into 20 to 24 small meatballs.
Spray skillet with cooking spray, or melt 1 tablespoon unsalted butter in preheated skillet over medium-heat (for light brown to crispy 275°F to 350°F Induction or Electric Skillet).
Place the meatballs in skillet turn as they brown, about 20-25 minutes. Alternative; bake on greased cookie sheet in 350°F oven for 20 minutes.
Remove the meatballs from the skillet and reduce the heat to low. To deglaze the pan add butter and hot sauce.
To Serve: Place the meatballs onto a serving dish and drizzle with butter/hot sauce mixture. Serve with Long Red Italian Sweet Peppers and Blue Cheese Dressing.
Nutritional Breakdown: Calories 157; Total Fat 8.7g; Saturated Fat 3.5g; Trans Fat 0.0g; Cholesterol 87mg; Sodium 741mg; Total Carbohydrates 5.8g; Dietary Fiber 0.6g; Sugars 0.8g; Protein 13.8g
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