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Dana’s Game Day Buffalo Chicken Meatballs

April 5, 2013 Appetizer, Entrees, Guest Bloggers, Menu No Comments

Spring is in the air, and the boys of summer are back on the field. But put away those peanuts and crackerjacks, because today I have a special treat for you. I could’t think of a better way to help celebrate the home opener weekend  than by sharing with you a recipe given to me by my friend Dana Gollotto, who is a dietitian and chef for the Philadelphia Phillies. As you may recall, I shared a recipe back in February that I found online for chicken meatballs as part of my post on Superbowl party foods. When Dana offered to share her version of buffalo chicken meatballs, which by the way she says is the Phillies all time favorite recipe, I knew that it would be a home run. No doubt this recipe, which puts a unique spin on the classic appetizer, would make for a great game day dish to share with family and friends!

Dana has also graciously agreed to check in with Cucina Domenico occasionally to share other special recipes that she prepares for the Phillies. You can also check out my interview with Dana by clicking here. Now play ball!

GAME DAY BUFFALO CHICKEN MEATBALLS
Courtesy of Dana Gollotto

Ingredients
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup 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
1/4 cup locatelli cheese

Preparation
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. Remove from the heat and allow the mixture to cool for 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, cheese, 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.
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 Ranch or blue cheese dressing on the side and celery sticks.
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