Buffalo Chicken Meatballs
Total Time
55 Minutes
Prep Time
30 Minutes
Cook Time
25 Minutes
Rating
4.77 out of 5 stars
(13)
Ingredients
20-28 meatballs
- 1 large egg
- 1 tablespoon fresh chopped dill (or 1 teaspoon dried)
- 1 tablespoon Frank's RedHot sauce
- 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 RedHot Sauce
- 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 (optional)
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Preparation
Step 1
Preheat the oven to 350°F and set an oven rack in the middle position. Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray.
Step 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.
Step 3
Using moistened hands, roll into 1 or 1½-inch 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.
Step 4
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.
Step 5
Add the baked meatballs to the sauce and then simmer a 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.
Step 6
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Chef's notes
For a milder sauce, feel free to reduce the amount of hot sauce. However, refrain from increasing it, as it might cause the sauce to curdle or become overly thick (hot sauce is acidic, and acid will thicken dairy—that's how yogurt and cheese are made). If you'd like more heat, pass the hot sauce at the table.
