Buffalo Chicken Meatballs
Directions
- 1Combine 2 lbs of ground chicken, 1 cup of panko breadcrumbs, 2 chopped celery stalks, and half of a white onion in a bowl.
- 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.
- 3Mix all ingredients thoroughly using a meat masher.
- 4Form the mixture into 33 balls using a cookie scoop and place them on a baking sheet lined with parchment paper.
- 5Bake the meatballs at 400 degrees Fahrenheit for approximately 20 minutes, until golden brown.
- 6Allow the meatballs to cool before transferring them to Tupperware for meal prep.
- 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.
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