Buffalo Chicken Meatballs

By Dianne Godfrey.
 Date: Oct. 28th, 2019 - 1:00 PM

Ingredients

8 ounces mushrooms, chopped

1 small onion, chopped

1 stalk celery, sliced

4 cloves garlic

1 tablespoon extra-virgin olive oil

½ cup fine dry breadcrumbs

½ cup very finely chopped carrot

¼ cup crumbled blue cheese

2 tablespoons hot sauce

1 tablespoon distilled white vinegar

½ teaspoon salt

½ teaspoon ground pepper

1 pound lean ground chicken

 

Preparation

  1. Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
  2. Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
  3. Add breadcrumbs, carrot, cheese, hot sauce, vinegar, salt and pepper to the cooled vegetables; stir until combined. Add chicken and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
  4. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.

Serve these meatballs as an appetizer with carrot and celery sticks and blue cheese or ranch-style dressing for dipping or make them into a Buffalo chicken sandwich.

Buffalo Chicken Meatballs