Buffalo Chicken Meatballs

Raise your hand if you can't stand one more second of a basketball game. (Hand raised high in air.) Yes, March Madness has made its presence known in this household. One way I can tolerate this much basketball is to make it an event, a food event naturally. I made these meatballs for Superbowl Sunday but sadly, forgot to take a picture. Luckily I remembered this time.

These meatballs are definitely on the spicy side, so they are not something to make for the faint of heart. I saw a couple different recipes for these on Pinterest, but when I made them, something was just off. This recipe I created by using the recipe for my Grandma's meatballs, but instead of using ground beef I used ground chicken. One of the recipes on Pinterest called for the meatballs to be baked. While this sounds like a good idea to try to make them a little healthier, what I found is that the meatballs were baking in their own greasy, slimy juices and it just made for a weird texture when eating. It wasn't very appetizing. So I went the traditional route and browned them in a little olive oil in a skillet. You get a much more meatbally meatball this way. And hey, at least it's not deep fried like traditional buffalo chicken wings; so you are saving yourself some fat grams there. These are amaze balls.

Makes about 25 balls

1 lb ground chicken

3/4 cup bread crumbs (I used Italian seasoned but plain might work a bit better)

1 egg

salt and pepper

olive oil

1/2 stick butter (4 tablespoons)

1/2 cup Franks Red Hot sauce

In a large bowl, mix chicken, bread crumbs, eggs and salt and pepper until combined. Do not over mix. Roll mixture into 1 inch balls. Brown balls on all sides. Freeze until ready to use.

When ready to use, put in a small crockpot and add butter and hot sauce. Cook on low 3 to 4 hours. Serve with blue cheese crumbles, blue cheese dressing, or other favorite dipping sauce.

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