My ultra-keen, super sleuthing skills (errr… google), have led me to discover that it is currently football season.
Football and I may be strangers, but tailgating-type munchies and I are the dearest of friends.
Chicken wings are always a popular pick when it comes to football-watching munchies. And people go wild for all sorts of chicken wing flavored goodies, like Buffalo Chicken Potato Skins and Chicken Wing Dip.
The next time you’re in charge of the snacks for a big game, try these spicy chicken wing meatballs. They’ve got the celery and blue cheese baked right into the chicken!! Definitely winning!
Buffalo Chicken Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup gorgonzola (or other bleu cheese) cheese, crumbled
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon salt
- Vegetable or olive oil, to grease the baking dish
For the sauce
- 1/2 cup Frank’s Red Hot
- 3 tablespoons butter, melted
Preheat oven to 350 degrees. Rub the bottom of a large baking dish with a bit of oil, to prevent the meatballs from sticking.
Combine all meatball ingredients until well-blended. (The mixture may feel a bit sticky.) Roll the mixture into one inch balls. Place in a single layer in the baking dish and bake for about 25 minutes.
Combine the Frank’s Red Hot with the melted butter. For a milder sauce, add more butter or decrease the hot sauce.
Pour the sauce over the meatballs and serve!
Makes about 2 dozen. You can easily double or triple this recipe for a big crowd!