Recipe of the Week: Buffalo Chicken Meatballs
Are you looking for a fun dish at your next dinner party? These spicy little chicken meatballs are so good that you may eat them all before you get to serve them. I make them quite often when I have friends and family over and they are always the first appetizer to go. They are very easy to make and they can be made ahead. Makes 16 meatballs. (Chef tip: Look for lean ground chicken.)
1 pound ground chicken
1/2 cup breadcrumbs
1 egg
1/4 cup onion, very finely diced
2 cloves of garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon white pepper
Classic buffalo sauce:
1/4 cup unsalted butter
1/3 cup hot sauce
2 1/4 teaspoons distilled white vinegar
1/8 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Salt, to taste
1/2 teaspoon cornstarch, dissolved in 2 teaspoons of water
In a large bowl, combine all ingredients. Mix with your hands until well combined. In a small pan, cook a small amount of the mixture to taste for seasonings. Adjust seasoning if needed.
Form the mixture into meatballs using a small scoop. Place in a single layer on a baking sheet, lined with parchment paper, about an inch apart. Bake at 350°F for 15-20 minutes, or until completely cooked through.
While meatballs are baking, make the sauce. In a small sauce pan, heat hot sauce, vinegar, Worcestershire sauce, cayenne pepper and salt over medium heat. Once hot and beginning to boil, whisk in butter two to three tablespoons at a time. Once all butter is in, add in cornstarch slurry and bring mixture to a boil. Remove from heat and toss with meatballs. Serve with blue cheese dip.
BLUE CHEESE DIP
4 ounces blue cheese, crumbled
3 tablespoons sour cream
3 tablespoons buttermilk
2 tablespoons mayonnaise
2 teaspoons distilled white vinegar
1/4 teaspoon sugar
Pinch of garlic powder
Combine all ingredients in a small bowl. Mash bleu cheese with a fork to break up any extra large pieces. Season with salt and pepper, if desired. Serve with meatballs.