Buffalo Chicken Meatballs
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- Prep
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- Total
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- Serving
Ingredients
- 3 Tbsp Olive Oil
- 2 Yellow onion, small diced
- 2 Tbsp Buttermilk
- 1 slice of bread, torn into pieces
- 1 C + 2 Tbsp Hot Sauce (Franks)
- 1 lb Ground Chicken
- ½ C Plain Breadcrumbs
- 2 Tbsp Ranch Seasoning
- 1 Lg Egg
- ¾ C Celery, small dice
- 6 oz Treasure Cave Blue Cheese crumbles
Directions
- Heat the olive oil in a medium sauté pan over medium heat. Add the onion and sauté until soft and translucent, 5 to 8 minutes. Let cool.
- In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Toss in the blue cheese crumbles and mix gently again. Refrigerate for 30 minutes.
- Form the meatball mixture, rolling into a uniform ball and place on the prepared baking sheet. Continue until you have 16 balls. Make sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
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