Buffalo Chicken Meatballs

Name: Buffalo Chicken Meatballs
Total time: 55 min
Ingredients: 1 large egg; 1 tablespoon fresh chopped dill (or 1 teaspoon dried); 1 tablespoon Frank's RedHot sauce; 1 clove garlic, minced; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 pound ground chicken (preferably Purdue "Fresh & Lean," avoid the one that is 98% lean); ⅓ cup grated Pecorino Romano cheese; ⅓ cup plain breadcrumbs; 1⅓ cups heavy cream; 6 tablespoons unsalted butter; 3 to 4 tablespoons Frank's RedHot Sauce (see note); ½ teaspoon chili powder; 1 teaspoon fresh chopped dill (or ¼ teaspoon dried); ¼ teaspoon sugar; ¼ teaspoon salt; 2 scallions, dark green parts only, thinly sliced

foryoueats.com

This recipe for Buffalo Chicken Meatballs is a flavorful twist on traditional meatballs, featuring a spicy kick from Frank's RedHot sauce. The meatballs are combined with Pecorino Romano cheese,...

View full recipe on foryoueats.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foryoueats.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Aluminum foil
Mixing bowl
Skillet
Stove
Measuring spoon
Spoon
Serving platter

Ingredients

1 large egg
1 tablespoon fresh chopped dill (or 1 teaspoon dried)
1 tablespoon Frank's RedHot sauce
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound ground chicken (preferably Purdue "Fresh & Lean," avoid the one that is 98% lean)
⅓ cup grated Pecorino Romano cheese
⅓ cup plain breadcrumbs
1⅓ cups heavy cream
6 tablespoons unsalted butter
3 to 4 tablespoons Frank's RedHot Sauce (see note)
½ teaspoon chili powder
1 teaspoon fresh chopped dill (or ¼ teaspoon dried)
¼ teaspoon sugar
¼ teaspoon salt
2 scallions, dark green parts only, thinly sliced