When I say I toned the flavors down, it may not still seem that way to you! My family really enjoys hot and spicy food, so you may want to adjust the amount of hot sauce when you’re making this.
A really easy way to figure out the right amount of seasoning for the meatballs is to fry up a tiny piece of the meat mixture in the skillet first. If you feel like it needs a “little more something”, just add any seasonings to the meat mixture and fry another piece, until you’re happy with the result.
Ingredients
For the meatballs:
1 lb ground chicken
½ cup minced carrot (roughly ½ a carrot)
1 celery stalk, minced
2 teaspoons salt
5-6 good cranks of fresh ground pepper
¾ cup potato starch
1 teaspoon McCormick onion powder
1 teaspoon McCormick garlic powder
Pinch of red chili flakes
¼ teaspoon dried thyme
1 Eggland’s egg
2 tablespoons of vegetable oil
For the sauce:
1 cup Frank’s Hot Sauce
8 tablespoons Land O’ Lakes butter
1 tablespoon white vinegar
1 tablespoon Kikkoman soy sauce
½ teaspoon McCormick garlic powder
1-2 tablespoons of honey (optional)
Instructions:
The Meatballs:
Add all of the meatball ingredients to a bowl, mix until well combined. Try not to over mix the meat. Once the meat mixture is well combined, cover with plastic wrap and chill in the fridge for 1 hour.
After the meat rests for 1 hour, preheat your oven to 350 degrees.
Heat vegetable oil in an oven safe skillet, over medium high heat. When the oil is hot enough, pinch a small portion of the meat mixture out of the bowl, and fully cook it in the oil. Taste it, and seasoning to the meat mixture if needed.
Oil your hands and quickly, but gently, roll the meat mixture into meatballs and place them in the hot skillet. Brown them on all sides.
Once the meatballs have good color on them, carefully place the hot skillet into the oven. Finish cooking the meatballs, about 20 minutes.
Sauce:
Combine all of the sauce ingredients in a sauce pot over medium heat. Bring to a simmer while whisking the ingredients together. Once the liquid starts to bubble, remove from heat, whisk again, and set aside until you’re ready to use it.
Finish up:
Once the meatballs are finished cooking, take them out of the oven and put them on the stove burner. Turn the stove burner on medium low. Pour your buffalo sauce over the meatballs and stir gently to evenly coat the meat with sauce.
Cook the meatballs in the sauce for about 5 minutes.
Once the meatballs have a good, thick coating of buffalo sauce, stick a toothpick in each meatball and place them on a serving platter. Or serve as a full meal with pasta or rice.
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Quick tip: Serve these buffalo chicken meatballs with blue cheese dressing, celery, and cucumber – or as a full meal with your favorite pasta.