Buffalo Chicken Meatballs
Ingredients
- 1 large egg
- 1 tablespoon fresh chopped dill (or 1 teaspoon dried)
- 1 tablespoon Frank's Red Hot sauce (or similar brand)
- 1 clove garlic, (minced)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound ground chicken, (preferably Purdue "Fresh & Lean" (avoid the one that is 98% lean))
- ⅓ cup grated Pecorino Romano cheese
- ⅓ cup plain breadcrumbs
- 1⅓ cups heavy cream
- 6 tablespoons unsalted butter
- 3 to 4 tablespoons Frank's Red Hot sauce (see note)
- ½ teaspoon chili powder
- 1 teaspoon fresh chopped dill (or ¼ teaspoon dried)
- ¼ teaspoon sugar
- ¼ teaspoon salt
- 2 scallions, (dark green parts only, thinly sliced)
Instructions
- 1
Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray.
- 2
In a large bowl, mix the egg, dill, hot sauce, garlic, salt, and pepper until evenly combined. Add the chicken, cheese, and breadcrumbs. Mix with your hands until evenly combined. Using moistened hands, roll into 1 or 1½-inch (2.5 to 4-cm) meatballs (depending on whether you're serving them as an appetizer or for dinner) and space evenly apart on the prepared baking sheet. Bake for 20 minutes, or until cooked through.
20 min - 3
Meanwhile, in a large skillet over medium-high heat, combine the heavy cream and butter and stir until the butter is melted. Add 3 tablespoons of the hot sauce, the chili powder, dill, sugar, and salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until thickened to a cream sauce consistency, a few minutes. Add the baked meatballs to the sauce and then simmer few minutes more to marry the flavors. Taste and adjust seasoning, adding the remaining tablespoon of hot sauce if desired. Sprinkle with scallions, if using, and serve.
Nutrition
Per serving (based on 28 servings)
