Buffalo-flavored anything has been a hit for a long time, but I think its popularity is really off the charts now. Of course, there’s the delicious Buffalo Chicken Dip, but now everywhere I turn, I see something new that’s been flavored with Buffalo sauce. And, hey, if you can’t beat ‘em, join ‘em.
I served these at our Super Bowl party, and people went crazy over them. The photo is horrible, but the recipe is good, so try it anyway.
Buffalo Chicken Meatballs
Makes about 30 medium-sized meatballs
2 pounds ground chicken
1 white onion, minced
1 tablespoon garlic, minced
2 tablespoons parsley, minced
Salt and pepper
2 tablespoons butter
1 bottle Buffalo wing sauce
Preheat the oven to 375 degrees.
Mince the garlic and onion as finely as you can (or grate it), and then combine it in a large bowl with the chicken. Add the parsley. Making sure your hands are washed well, mix the chicken together thoroughly. Line a baking sheet with parchment paper. Roll the meat mixture into small meatballs and place them on the baking sheet, 12 at a time. Bake for 10-12 minutes, until the meatballs are cooked through.
Because I needed to keep the meatballs warm for the party, I added combined the butter, wing sauce, and meatballs in a Crockpot and left it plugged in on warm. If you’re serving immediately, combine the butter and wing sauce in a saucepan and cook until the butter is incorporated. Toss the meatballs in the sauce and serve.
Warning: Ugly photo ahead.