Servings 24 meatballs
Ingredients
- 2/3 cup hot sauce
- 8 Tablespoons unsalted butter
- 1/4 cup whole milk
- 1/4 cup Panko breadcrumbs
- 1 1/2 lbs ground chicken (See Kelly’s Note)
- 2 Tablespoons chopped fresh chives
- 1 large egg
- Blue cheese or Ranch dressing, for serving
Instructions
- Preheat the oven to 450°F. Generously grease a mini muffin pan or baking dish with cooking spray.
- Combine the hot sauce and butter in a small saucepan set over medium-low heat and cook it, whisking constantly, until the butter has melted and the sauce is combined. Set the sauce aside to cool to room temperature.
- In a small bowl, stir together the milk and breadcrumbs and let it sit for 5 minutes.
- In a large bowl, combine the ground chicken, minced scallions, egg, breadcrumb mixture, 1/3 of the prepared sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper. Use your hands to thoroughly combine the mixture and then shape it into balls using about 3 tablespoons of meat per meatball.
- Place the shaped meatballs into each cup of the mini muffin pan (or arrange them in a single layer in a baking dish) and bake them for 12 to 15 minutes until they are cooked through and reach an internal temperature of 165°F.
- Remove the meatballs from the oven, immediately transfer them to a bowl and toss them with the remaining sauce. Serve warm with blue cheese or Ranch dressing for dipping.
Notes
- If you can’t find ground chicken at your local grocery store, you can substitute ground turkey.
- Store leftover meatballs in an airtight container in the fridge for up to 3 days. When you're ready to reheat, simply warm them in the microwave or oven and toss them with a little extra buffalo sauce to freshen them up.
- Freezing: If you want to freeze them, I recommend freezing the meatballs without the sauce. Once the meatballs have cooled, arrange them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container, and they’ll keep for up to 3 months. When you're ready to enjoy them, thaw overnight in the fridge, bake or microwave to reheat, and toss them in fresh buffalo sauce before serving.
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