Wednesday, February 8, 2012

Mini Buffalo Chicken Balls...

I saw this recipe in Bon Appetit and on the Martha Stewart show...Meatballs are big news these days it seems. These come from the Meatball Shop in New York City and they are pretty darned good. They have all the flavor of Buffalo Wings...but none of the mess. Now I am not saying that I do not love a good messy  mess of wings every now and again, but these are nice for a change. An added bonus is the Blue Cheese dressing recipe that comes along with it...pretty darned good as well. I had a nice piece of Maytag blue in the fridge and it was perfect for the dressing. The only change I made to the recipe was using 1 % milk in the dressing because that was what I had on hand. If you can not find ground chicken in your market you can ask your butcher to grind some boneless skinless chicken thighs for you. Or you can grind them yourself in the processor or a meat grinder. I used organic boneless skinless chicken thighs.

We enjoyed these little chicken meatballs very much. I have been having a good time reading through the cookbook these came from...The Meatball Shop Cookbook. I will be trying another recipe very soon.This is the first digital cookbook I have owned. It is residing on my IPad. I am not too sure that I like cookbooks this way, I think I prefer to have the real book in my hands, but maybe I just need to get used to it. I can not wait for my wing loving boys to come home and give these a try and see what they think.

Mini Buffalo Chicken Balls
Epicurious/ December 2011

adapted from :Meatball Shop Cookbook 
Daniel Holzman and Michael Chernow


2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup Frank’s Red Hot Sauce or any other favorite hot sauce
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt
Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated.( or Microwave together and mix) Remove from the heat and allow the mixture to cool for 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Serve with blue cheese dressing*

Blue Cheese Dressing
Dressing keeps 5 days in the fridge and can also be used for salad....

3/4 cup sour cream
1/3 cup crumbled Blue Cheese
1/3 cup whole milk
1/3 cup mayonnaise
1 teaspoon salt or more to taste
1 tablespoon red wine vinegar
Place the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.


  1. Looking good my friend! This is a great recipe and thanks for sharing it. Maybe meatballs will be the new craze???:):):)

  2. Looks that way sweetie! I am excited to try another recipe from the book really soon!

  3. Oyoyoy..I can't eat chicken imagine my delight in seeing these!

    On my list..They look amazing Linda..It's 5:12 and my mouth is watering!
    I love mini things..I have those picks too..:)

    Excited in QC.

  4. The leftovers nuke well Monique...we had some leftover and we nuked them...had a little cocktail and it was an instant little cocktail party...just the two of us!
    The dressing is also wonderful....I made half. It makes a lot!
    Hope you like them...

  5. Might be a tad heavy with pork...but you could try. There is much more fat than with the chicken. I think ground dark meat turkey would work too...if it is hard to get ground chicken.

  6. FIRST of all, I have to say how pleased I was that I was immediately hit with Al Green when I clicked on your site. "Let's Stay Together" is one of my all-time favorite songs! :D

    These little buffalo chicken balls look delicious. These are now on my game-day food list. Thanks, Linda!


  7. Yes, I was taken aback with that great Al Green song too, especially given the recent PR that our president gave it. I also loved this idea of the buffalo chicken balls. I will keep this in mind for a party.

  8. Thanks ladies....i love that song! Thanks for noticing the music as well as the food!

    Hope you try food!

    Lori...i have missed you!

  9. Num, I've seen that cookbook and it has been calling my name... looking forward to paying the restaurant a visit too... I love meatballs on toothpicks dunked into things... reminds me of when I was a kid, snitching them from platters my mom was putting up for parties... I was a very wicked child! These look like a dream Linda... thanks for sharing the recipe!

  10. Dear Linda, these chicken balls and dressing sound delish! I love Franks Red Hot of my favorites! Blessings, your friend, Catherine xo

  11. Thanks so much for stopping by my friends...
    I think I am going to try another recipe from the cookbook this weekend. Will report back!

  12. okay...these are brilliant. we are having a bbq next weekend to kick off the beginning of "summer" and these are so going to be on the menu!

  13. Linda
    Love the blog - thanks so much for telling me about it on Tuesday
    These buffalo chicken ball are EXACTLY what my son would love - he hates "messy" chicken wings and won't eat them!

    1. Thanks so much Pat! We love them muss no fuss!
      Thank you so much for all your help!
      L xo

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