Buffalo Chicken Meatballs

 I ran across this recipe for Rachel Ray's Buffalo Chicken Meatballs when I was searching for recipes using ground chicken.  I thought the idea of buffalo chicken meatballs was totally genius and knew my husband would be absolutely crazy for them.  What man, or woman, wouldn't, right?

Rachel's recipe is more of an appetizer with the buffalo chicken meatballs being dunked into blue cheese with celery and carrots on the side.  I needed something I could serve for dinner so I decided to make the meatballs and serve them over rice.

I couldn't believe how easy this recipe was.  It's a matter of 5-6 ingredients, a quick mix and shaping of the meatballs, some time in the oven, a nice bath in buffalo sauce and you're totally done.  Not to mention the entire meal was less than $5 and serves four people easily.  Best of all, these meatballs are absolutely delicious and fun.  

 Buffalo Chicken Meatballs
Adapted from RachelRayshow.com

Serves 4

• 1 pound ground white meat chicken
• 1/2 small onion, grated
• 2 cloves garlic, grated
• 1/2 cup parsley, chopped
• Salt and freshly ground black pepper
• Extra-virgin olive oil (EVOO), for drizzling
• 2 tablespoons butter
• 1/2 cup hot sauce (such as Frank’s)

Preheat oven to 400ºF.

In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total.

Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.

While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat.  Serve with blue cheese, carrots, and celery sticks as an appetizer OR serve over rice.

Notes/Results:  Not only were these meatballs delicious, but they were easy, quick, fun and economical to make.  I'd definitely like to serve these as an appetizer with the blue cheese, celery, and carrots BUT we really enjoyed them over rice for dinner.  My husband especially enjoyed them and has asked for them again.  A keeper recipe for sure and another Rachel Ray winner.  Rachel is definitely winning me over lately.

I submitting this post to Deborah over at Taste and Tell for her Saturdays with Rachel Ray event.