Mini Spicy Buffalo Chicken Balls

As I said before, my husband LOVES buffalo wings.  This gives you all the flavor but none of the mess.  This is an awesome appetizer and perfect for any party.

Mini Spicy Buffalo Chicken Balls


2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds ground chicken, preferably thigh meat
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Bleu Cheese Dressing, (see recipe below)
Celery sticks, for serving

Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.

Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.

Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.

Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.



Bleu Cheese Dressing

1/3 c. Mayonaise
1/2 c. sour cream
1/2 c. heavy cream
6 oz. bleu cheese, softened
1 t. worcestershire sauce
juice from half a lemon
salt and pepper to taste


Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt and pepper.


Thank you Martha Stewart for the Meatball Show!