TODAY Food Club

Chicken and pork meatballs cooked with Buffalo wing sauce and seasoning.

Buffalo Chicken Meatballs

• Servings: 4 meatballs
• Yield: Approx. 48 meatballs
• Prep Time: 30 min
• Cooking Time: 30 min

Ingredients

• 1 cup panko bread crumbs
• 1 lb. ground chicken breast
• 1 lb ground pork
• ½ cup minced celery
• ½ tsp. onion powder
• ½ tsp. black pepper
• 1 egg, slightly beaten
• ⅔ cup Louisiana-style hot sauce, divided
• ⅔ cup chicken broth
• 2 Tbsp. ketchup
• 2 Tbsp. butter

Preparation

1. Pre-heat oven to 350°.
2. In a large bowl, combine bread crumbs, chicken, pork, celery, onion powder, black pepper, and egg. Add ⅓ cup of the hot sauce and mix thoroughly. Let mixture stand for 10-15 minutes.
3. Shape into 1 inch balls. Place them on a baking sheet sprayed with non-stick coating. Bake 20 minutes or until cooked through.
4. Make sauce. Combine remaining ⅓ cup hot sauce, chicken broth, ketchup, and butter in a large kettle. Heat and stir until sauce is warm and butter is melted.
5. Add cooked meatballs to sauce and toss gently to coat. Heat just until sauce starts to bubble. Hold in crockpot if desired. Serve with celery stick and blue cheese dressing.

Recipe Tags

• Party
• American
• Appetizer