Mini Buffalo Chicken Balls Recipes

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MINI BUFFALO CHICKEN BALLS



Mini Buffalo Chicken Balls image

These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising appetizer, or even passed as a fancy hors d'oeuvre. It's the best part of hot and spicy wings with none of the mess. If you like your balls extra spicy, you can always add an extra tablespoon or two of hot sauce to the recipe. Make one batch and you'll know why these are a staff fave and top seller at the Shop. Serve with Blue Cheese Dressing.

Provided by Daniel Holzman

Categories     Chicken     Appetizer     Bake     Super Bowl     Father's Day     Dinner     Poker/Game Night     Breadcrumbs     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about forty 3/4 -inch meatballs

Number Of Ingredients 8

2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup Frank's RedHot Sauce or any other favorite hot sauce
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt

Steps:

  • Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
  • Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll 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 one another.
  • Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

MINI SPICY BUFFALO CHICKEN BALLS WITH BLUE CHEESE AND HOT SAUCE



Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce image

These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings. Serve for a crowd-pleasing appetizer at your next casual gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 75 mini meatballs

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds ground chicken, preferably thigh meat
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Blue Cheese Dressing for Spicy Buffalo Chicken Balls
Celery sticks, for serving

Steps:

  • Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
  • Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
  • Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
  • Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

BAKED BUFFALO CHICKEN MINI MEATBALLS



Baked BUFFALO CHICKEN Mini Meatballs image

My mini buffalo chicken meatballs are a healthier alternative to 'wings' and people love them. Like my other beef meatballs they are baked and not fried. The recipe makes about 36, '2 bite' meatballs and they are gluten free if you use gluten free breadcrumbs (sauce is already GF).

Provided by Casey.Company

Categories     Free Of...

Time 45m

Yield 36 meatballs, 8 serving(s)

Number Of Ingredients 11

2 lbs ground chicken
2 large eggs
1 cup panko breadcrumbs (you can use gluten free)
1/4 teaspoon celery seed
3/4 cup texas pete original hot sauce (it's gluten free)
1/2 cup finely chopped onion
1/2 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup melted salted butter (3/4 stick)
3 -5 tablespoons tomato paste

Steps:

  • line cookie sheet with foil and spray foil with cooking spray. Preheat oven to 350 degrees.
  • in a large bowl, mix ground chicken, panko, celery seed, 1/4 cup of the hot sauce, chopped onion, minced garlic, 2 eggs, salt and pepper. The mixture will be very sticky unlike my other meatball mix (but this is correct). With damp hands shape into 1.5-2 inch balls the best you can (they do not need to be perfect) and place evenly on prepped cookie sheet.
  • spray the top of the meatballs with a little cooking spray. important. why? it gives you a crispier / more brown meatball.
  • bake meatballs at 350 for 20 minutes. Remove from oven, flip them and bake for an additional 10 minutes (if all the mix does not fit on your cookie sheet, refrigerate mix as you will need to bake a second batch. Do not forget to put new foil and spray on the cookie sheet for second round).
  • sauce: in small bowl melt 3/4 cup softened butter (about 30 sec in microwave) and add the remaining 1/2 cup of hot sauce. Taste sauce. A little too hot for you or the kids? That's ok, whisk in 3-5 tbsp of tomato paste until the desired 'heat' is reached (I usually add 3 tbsp tomato paste when I make the sauce).
  • drizzle the sauce over the meatballs; gently toss to coat.
  • transfer to serving dish with some celery sticks and blue cheese dressing.

Nutrition Facts : Calories 313.2, Fat 18.9, SaturatedFat 8, Cholesterol 164.3, Sodium 1149.9, Carbohydrate 12.5, Fiber 1.1, Sugar 2.3, Protein 23.7

MINI BUFFALO CHICKEN BALLS



Mini Buffalo Chicken Balls image

Categories     Bread     Sauce     Chicken     Appetizer     Roast     Buffalo

Yield Makes about forty 3/4-inch meatballs

Number Of Ingredients 8

2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup Frank's redhot sauce or any other favorite hot sauce
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt

Steps:

  • Preheat the oven to 450°F. Drizzle the vegetable oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
  • Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll 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 one another.
  • Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

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