Buffalo Chicken Meatballs
Super easy, these tasty little bites are great for game day. Serve with Jalapeño Crema, Pico de Gallo, Guacamole and Tortilla Chips for a Southwestern approach; or with the standard Blue Cheese Dip and veggies or wrapped in lettuce cups. Delicious any way you choose to serve them.
Buffalo Chicken Meatballs
Frank's Hot Sauce entered the market in 1920 in Louisiana. Fast forward to Buffalo, New York , 1964 when the Anchor Bar & Grill decided to use Frank's Hot Sauce on their Chicken Wings.
Ingredients
- 500 gr ground chicken/turkey
- 1/3 cup (84 gr) Frank’s Hot Sauce
- 2 TBSP (13 gr) Hellman’s Mayonnaise
- 2 TBSP (24 gr) butter, melted
- 1 egg beaten
- 2 TBSP (24 gr) Stickling’s Rice Breadcrumbs
- ½ tsp. salt
- ¼ tsp. pepper
- Fresh Jalapeno hot sauce or queso to garnish
Instructions
- Pre heat oven to 400.
- Seed and slice Jalapeño for garnish.
- Place hot sauce, melted butter and breadcrumbs in a small dish, stir to incorporate and let soak for 10 minutes so that the crumbs soften and absorb the hot sauce.
- In a large bowl, mix ground chicken/turkey and all remaining ingredients. Add hot sauce/breadcrumb mixture and mix with your hands.
- With a cookie scoop or tablespoon, make meatballs, each 25 or 34 grams, uncooked.
- Line baking sheet with parchment. Place meatballs on sheet and cook for 20 – 25 minutes.
- Meatballs can be served warm or room temperature.
- Drizzle with Jalapeno Crema, favorite hot sauces and desired sides. Garnish as desired.
- We love these bit spicy little bits with a Pinot Noir.
Notes
We’ve paired:
- Brightwater Gravels Pinot Noir, New Zealand 2019