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The Meatball Shop Buffalo Chicken Balls
Serve with Blue Cheese Dressing
Prep Time: 00:00
Cook Time: 00:00
2 tbsp vegetable oil
4 tbsp unsalted butter
1/3 cup frank's redhot sauce
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 tsp salt
1Preheat oven to 450 F. Drizzle the vegetable oil into a 9x13-inch baking pan and swirl the pan to evenly coat the entire surface. Set aside.
2Combine the butter and hot sauce in a small saucepan, cooking over low heat, and whisking until the butter is melted and fully incorporated. Remove from heat and allow to cool for 10 minutes.
3Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until well combined.
4Roll the mixture into round 3/4-inch balls, making sure to pack the meat firmly. 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 each other.
5Roast for 15-20 minute, or until firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 F.
6Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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