Buffalo Chicken Meatballs

I officially present to you the greatest thing that you can make for football games this year. 
Buffalo. Chicken. Meatballs.
I repeat, buffalo. chicken. meatballs.
Balls of m e a t held together with a few other simple ingredients, baked to perfection, and then smothered in hot and tangy buffalo sauce… get ready for your mind to be blown
And by blown, I mean buh-lown. Like, the more intense version of your mind being blown. Because these are just – that – good. 

As I mentioned in my previous post, every year my family does a huge tailgate for the Jets home-opening game. We get to the gates at 8AM to set up shop and prep for a day filled with lots of food, lots of laughs, and lots & lots of beer.

This year I struggled with deciding on what I was going to make, not because I was out of ideas, but because I really just wanted to go outside the box and make something that I’ve never made before.

Well, fast forward to 4:30AM the morning of the game, and you would of found me with one eye open, rolling chicken meatballs, and contemplating why the hell I went out for drinks the night before.

Not my smartest move, but these were so incredibly simple to throw together that I hereby declare them one of the easiest football recipes of all time.

Serious stuff, ya’ll.

They were the PERFECT tailgating food for a big group, can easily be eaten off of a toothpick, and didn’t feel obnoxiously heavy while eating for breakfast.

Because yea, we ate them for breakfast.

MAKE THESE.

Buffalo Chicken Meatballs 

  • 1 1/2 lb ground chicken
  • 1/4 cup breadcrumbs
  • 2 eggs
  • 1 tbsp minced garlic
  • 1 tsp onion powder
  • salt & peppe to taste
  • 1 tbsp paprika
  • 1/2 cup hot sauce (I used Franks)
  • 2 tbsp butter
  • 2-3 scallions, chopped for garnish
  • Preheat your oven to 425. 
    In a large bowl, combined ground chicken, breadcrumbs, eggs, garlic, onion powder, + salt & pepper. Using clean hands, mix and fold everything in until fully incorporated. Trust me, your hands work best for this, however be sure not to over mix or your meatballs can turn out dry. 
    Roll the mixture into individual medium sized balls. I was able to get exactly 22 of them out of this recipe, but this can vary depending on how small or large you make yours. Place each meatball onto a lightly greased baking sheet, then sprinkle on your paprika.
    Bake in the oven for 18-25 minutes, checking on them halfway through. While meatballs are baking, combined hot sauce and butter in a medium saucepan on low-medium heat. Heat until butter is melted then stir to combined.
    Cool meatballs for 2-3 minutes then gently toss each one with the sauce. Transfer to a serving plate or tin-tray for transporting and garnish with scallions! 
    *Optional: serve along side celery sticks and blue cheese dressing for dipping.

    *NOTES: I recommend making a double batch of the sauce to bring with you if you’re going to be heating these back up at a tailgate or party. Simple add as needed if the meatballs seem to be drying out a bit. I found that we definitely could have used extra sauce as the day went on!

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