buffalo chicken meatballs
buffalo chicken meatballs
everyone needs a few back-pocket recipes in their arsenal to whip up when…
- you have less than 30 minutes to feed yourself/ your kids/ your partner/ neighbors/ book club etc etc etc
- you’re dead tired and dry granola isn’t cutting it for the third night in a row
- your in-laws just ding-donged, unannounced
- you’re hosting your favorite gals, have champagne on hand, and want something fun but not fussy because if we’re being honest with ourselves, charcuterie is amazing but it takes 8 years to arrange all that meat and cheese
- knowing how to cook something from memory impresses the shit out of people
- you want to make something that makes you happy, a ‘just because’ recipe
back-pocket, meet buffalo chicken meatballs. no sugar, just a few ingredients, eeeeeeasy, and really, really tasty.
buffalo chicken meatballs
makes 14 meatballs
prep time: 5 minutes
cook time: 20 minutes
1lb ground chicken
3/4c Frank’s Red Hot, divided (not the buffalo flavor, ironically.)
4 scallions, chopped
1tsp garlic powder
1tsp sea salt
1/2tsp black pepper
1tbsp ghee (I like Fourth & Heart garlic ghee for this)
1tsp avocado oil
preheat oven to 375.
in a large bowl, mix chicken with 1/4c Franks, scallions, and spices until combined. roll into 14 evenly sized meatballs, and set on a plate.
heat ghee, oil, and 1/4c Franks in a large, oven-safe skillet over medium high heat. once the sauce starts to bubble, place the meatballs in the skillet. cook for 7-8 minutes, turning once halfway. then transfer the skillet to the oven and finish baking the meatballs for 10 minutes, or until the internal temperature reaches 165.
top with more Franks and chopped scallions if you want! (you want.) I like to serve these with quinoa or spaghetti squash, but they make for a banging appetizer on their own!