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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. 

Buffalo Chicken Meatballs
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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