Saturday, January 26, 2013

Buffalo Chicken Balls

The news media must be strung out from reporting on fiscal cliffs and Michelle Obama’s bangs because top news story of the moment seems to be the Major wing crisis! aaahhh! Feed prices are rising as we approach the Superbowl? oh, the humanity, etc, etc.

Fear not. We have back up in the form of Buffalo Chicken Balls. Could be turkey balls, could probably be done in a vegetarian version, can be done ahead and even the gal with long acrylic nails can eat them without making everyone a little refluxy.

I made these the other day and will post again when I try them with a couple of adjustments, but first start with Frank’s hot sauce and some butter whisk together until emulsified in a sauce pan.

While that cools, I minced up some celery and soaked four slices of white bread in milk. Soaking the bread definitely helps the texture of the meatball, but next time I think I’ll add a good dose of Frank’s to that as well.

Chop up the bread and combine all that business with the ground chicken thighs.

Add an egg and pour some oil into a baking dish. Roll out meatballs under an inch wide and line them up so they’re touching. Put them in the oven.

Then migrate them to the broiler for a few minutes to get some good color and crispy bits. And there you have drama-free Buffalo Chicken, no wet naps or hooters required.

Buffalo Chicken Balls

Might serve next to a blue cheese version when I try again.


Buffalo Chicken Balls

Yield: about 40 mini meatballs

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


1 stalk celery, minced
4 slices white bread, soaked in 1/2 cup (or more as needed) milk
1/4 cup dried bread crumb or more as needed to get mix to pull together
3 Tbsp butter, in pieces
1/2 cup Frank's Red Hot Sauce
1 egg
3 Tbsp vegetable oil (enough to coat bottom of you dish generously)
salt and pepper to taste (suggest a tsp or less of each)


- heat oven to 450 degrees
- heat the hot sauce in a sauce pan over medium heat
- when sauce is hot, whisk in butter a piece at a time until butter is melted; remove from heat and allow to cool
- chop up the soaking bread and add to ground chicken along with celery, dried bread crumbs, egg and hot sauce mixture once cooled
- use dry crumbs to get the mix barely tight enough to roll out meatballs
- pour oil into baking dish and roll 3/4" meatballs, lining them up so the just touch in the baking dish
- place dish uncovered in the oven for about 15 minutes, until just cooked (would read 165 degrees on a thermometer)
- turn on the broiler and move the meatballs just under it
- watch it carefully and remove once you've browned the tops

  Pin It

2 Responses to “Buffalo Chicken Balls”

  1. 1

    Anyonita — July 23, 2013 @ 5:58 am

    I’m so picky about my meatballs lol, but I LOVE the idea of using buffalo sauce for these! What a great idea! 🙂 I also wanted to thank you for sharing at Tasty Tuesdays and tell you that your recipe has been featured this week!

    • chefinista replied: — July 23rd, 2013 @ 10:05 am

      These don’t last long ; ) Thanks for letting me know about being featured!! Can’t wait to go check it out!

Leave a Comment