Buffalo Chicken Meatballs

20 mins
Serves 33
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Directions

  1. 1Combine 2 lbs of ground chicken, 1 cup of panko breadcrumbs, 2 chopped celery stalks, and half of a white onion in a bowl.
  2. 2Add salt, pepper, 1 tablespoon of parsley, 1 tablespoon of garlic powder, 1 egg, half a cup of Parmesan cheese, ranch seasoning, and a fourth of a cup of Frank's Red Hot to the mixture.
  3. 3Mix all ingredients thoroughly using a meat masher.
  4. 4Form the mixture into 33 balls using a cookie scoop and place them on a baking sheet lined with parchment paper.
  5. 5Bake the meatballs at 400 degrees Fahrenheit for approximately 20 minutes, until golden brown.
  6. 6Allow the meatballs to cool before transferring them to Tupperware for meal prep.
  7. 7For serving as an appetizer, melt a fourth cup of butter with half a cup of Frank's Red Hot and toss the cooked meatballs in the mixture.

Ingredients

  • 2 lbs ground chicken
  • 1 cup panko breadcrumbs
  • 2 celery stalks
  • 0.5 white onion
  • salt
  • pepper
  • 1 tablespoon parsley
  • 1 tablespoon garlic powder
  • 1 egg
  • 0.5 cup Parmesan cheese
  • ranch seasoning
  • 0.25 cup Frank's Red Hot
  • 0.25 cup butter (for serving)
  • 0.5 cup Frank's Red Hot (for serving)

Equipment

bowlmeat masherbaking sheetparchment papercookie scoopTupperware

Tips

  • Use a meat masher to mix ingredients without touching raw meat.
  • Use a cookie scoop to ensure all meatballs are the same size.
  • For serving as an appetizer, toss cooked meatballs in a melted butter and Frank's Red Hot mixture.
Buffalo Chicken Meatballs | Clip Recipe