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Buffalo Chicken Balls
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| 2 tablespoons | vegetable oil |
| 4 tablespoons (½ stick) | unsalteD butter |
| ¹?³ cup frank’s redhot sauce or any other favorite hot sauce | |
| 1 pound | ground chicken, preferably |
| thigh Meat | |
| 1 large | egg |
| ½ | celery stalk, Minced |
| ¾ cup | bread crumbs |
| 1 teaspoon | salt |
| Preheat the oven to 450°F. Drizzle the vegetable oil into a 9 × 13- inch baking dish and use your hand to evenly coat the entire surface. Set aside. Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes. Combine the hot sauce mixture, ground chicken, | |
| egg, celery, bread crumbs, and salt in a large mixing | |
| bowl and mix by hand until thoroughly incorporated. Roll the mixture into round, ¾-inch balls, making sure to pack the meat fi rmly. Place the balls in the | |
| prepared baking dish, being careful to line them up | |
snugly and in even rows vertically and horizontally to
form a grid. The meatballs should be touching one
another.
Roast for 15 to 20 minutes, or until the meatballs
are fi rm and cooked through. A meat thermometer
inserted into the center of a meatball should read
165°F.
Allow the meatballs to cool for 5 minutes in the
baking dish before serving.
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